
Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy and Quick
Although asparagus is available year round in supermarkets, the ones I buy at my farmers market are particularly nice in May and June, which is when I like to make this preparation that is so simple but so appreciated. You can eat them hot or cold.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 10 minutes
1 1/2 pounds fresh asparagus
Extra-virgin olive oil for drizzling
Freshly squeezed lemon juice for drizzling
1 tablespoon freshly grated parmigiano-reggiano cheese
Salt and freshly ground black pepper to taste
1. Bring a saucepan of water to a rolling boil over high heat, then blanch the asparagus for 2 minutes and drain the asparagus by removing them with tongs or a skimmer and plunge into ice water or hold under cold running water to stop its cooking. Save the cooking water and keep at a boil.
2. Return the asparagus to the boiling water and cook until tender with just a slight crunch, about 6 minutes. Drain and arrange on a serving platter. Sprinkle with olive oil, lemon juice, parmigiano cheese, and season with salt and pepper. Serve hot or at room temperature.
Variation:
Note:
Posted: 01/03/2007