Forevermama's Asparagus Parmigiano
Recipe: #13032
July 08, 2014
Categories: Dinner, Lunch, Side Dishes, Dairy, Cheese, Parmesan, Vegetables, Asparagus, Italian, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Easter, Entertaining, Romantic Dinner, Sunday Dinner, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, Spring, Kosher Dairy more
"A tried and true recipe that's good because of it's simplicity. It's one of my favorite asparagus recipes. Found this recipe in a magazine (can't remember which) that featured recipe's of a founder of Dean and Delucca's grocers. I LOVE ASPARAGUS!"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (177.8 g)
- Calories 269.7
- Total Fat - 26.5 g
- Saturated Fat - 10 g
- Cholesterol - 34.5 mg
- Sodium - 155.7 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 3 g
- Sugars - 2.7 g
- Protein - 5.2 g
- Calcium - 101.6 mg
- Iron - 3.1 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut about 1/2 - 1” off of the stem bottoms to remove the woody piece.
Step 2
Wash asparagus, and with a vegetable peeler, peel the bottom half of the stems (refer to tidbit below).
Step 3
Place in 1 1/2 quarts of salted boiling water. Boil gently until tender but not soft, about 5 minutes.
Step 4
Remove asparagus, and set aside 4 to 5 tablespoons of asparagus water.
Step 5
Heat butter, oil, and water in saute pan. Add asparagus and lemon juice; toss.
Step 6
Remove from heat, place on platter. Add salt and pepper to taste, incorporating for even seasoning distribution. Sprinkle Parmesan cheese over top and serve immediately. Pass additional grated cheese, if desired.
Step 7
Tidbit: It is advisable to peel the bottom part of asparagus spears. This will remove the skin that sometimes can be tough.
Tips & Variations
No special items needed.
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