A Plate of Asparagus
How to make A Plate of Asparagus
SERVES 8
2 pounds asparagus, woody ends snapped off
Method:
Heat a grill, grill pan, or cast-iron skillet to medium. Spray lightly with nonstick cooking spray. Cook the asparagus for 4 minutes, in batches if necessary, turning regularly, until tender. Serve with the accompanying sauces.
PARMESAN BUTTER
2 tablespoons butter, melted
1/4 cup thinly shaved Parmesan cheese
Method:
Combine the butter and Parmesan in a small bowl. Dollop over the asparagus and sprinkle with sea salt and cracked pepper.
BALSAMIC SALSA
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tomato, peeled, seeded, and finely chopped
1 tablespoon finely chopped basil leaves
Method:
Combine all the ingredients in a small bowl and gently season with sea salt and pepper. Drizzle over the asparagus spears.
TOASTED PINE NUTS
1 tablespoon butter
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
Method:
In a small nonstick skillet over medium heat, combine the ingredients and cook, stirring regularly, for 2 to 3 minutes, until the pine nuts are browned. Serve scattered over the asparagus spears.
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| A Plate of Asparagus |
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