WHAT’S COOKING: Asparagus spears with rosemary-infused Parmesan butter cream
The rich tang of Parmigiano-Reggiano and a subtle infusion of fresh rosemary work their charms on this quick and easy asparagus dish which makes a bright and cheery starter.
Tony Jackman shares a simple and flavorful asparagus dish infused with rosemary and Parmigiano-Reggiano. The recipe emphasizes blanching the asparagus spears gently, for minimal time, without any boiling. After snapping off the tough ends and scraping off the triangular scales, the spears are simmered just for a few moments to retain their texture.
They are then immediately chilled in cold water to stop the cooking process. The asparagus is then served with a sauce made by melting butter with rosemary and cream, followed by grating Parmesan into the mixture. The asparagus spears are arranged on plates, topped with the rosemary and Parmesan cream sauce, and garnished with additional grated cheese and freshly ground black pepper.
This dish, which serves two, showcases the spring vegetable at its best, making it an ideal starter for any meal.
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