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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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When I was young my dad had a 30 foot asparagus patch. My parents loved creamed asparagus on toast, I did not. My dad made this for me and I still make it today. Ingredients:
1 large bunch of asparagus |
water |
about 1/4 cup freshly grated parmesean |
grated sea salt |
fresh ground pepper |
bout a tbsp of butter |
fresh squeezed lemon |
Directions:
1. wash asparagus and break ends off
2. (a lot of people don't know that if you break the ends off asparagus the parts left over are the tender ones, no guessing )
3. Add asparagus to frypan and just add enough water to steam, give a few turns of freshly grated sea salt and cover.
4. Cook on medium high heat....basically steam, till tender, crisp. ( about 3 minutes).
5. Drain
6. turn off heat
7. put back on still hot burner
8. when excess moisture is gone add butter and parmesean
9. toss
10. Cover
11. let sit for about 2 minutes
12. salt and pepper to taste,fresh squeezed lemon juice to taste.
13. toss and serve.
14. * I don't use margarine anymore since I found out it was one molecule away from being plastic....go figure. Use butter, just less, better for you!
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