Buttered Balsamic Asparagus

“Of all the spring vegetables, aspargus is my favourite and this is a very simple but delicious way to prepare it. Pecorino is a cheese from Sardinia, Italy but Parmesan is a good substitute.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the tough ends off the asparagus and discard.
  2. Blanch in a pot of boiling water for no longer than five minutes, then drain and set aside in a shallow dish.
  3. Keep warm.
  4. Melt the butter over a low heat in a large frying pan.
  5. Add the balsamic vinegar then toss in the asparagus.
  6. Stir to coat and let the aspargus cook gently for just a couple minutes.
  7. Put on a serving plate, pour over the lovely juices and season with salt and pepper.
  8. Sprinkle with the cheese shavings and serve immediately.

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