Monday, May 21, 2007

White Asparagus

We lucked upon some nice white asparagus this weekend in addition to some fine aged Italian Parmesan cheese. They were great finishing touches for our rustic meal of whipped cannellini beans, polenta, roasted vegetables. All of the dishes, including the asparagus were sprinkled with the cheese. The roasted vegetables contain portabella mushrooms, zucchini, onion, orange bell pepper and garlic with olive oil, oregano and Italian seasoning.

White Asparagus with Shallots and Parmesan Cheese

6 to 12 spears of white asparagus, sliced on the diagonal
1 pat of butter
1 tablespoon of olive oil
1 or 2 shallots, minced
1 tablespoon freshly squeezed lemon juice
salt and pepper
freshly grated Parmesan cheese

1. Bring a pot of water to boil. Add the sliced asparagus. Boil for one to two minutes. Drain.
2. In a skillet, heat the olive oil and melt the butter into it. Saute the shallots for under a minute, add the asparagus spears. Saute for several minutes. Be careful not to overcook the asparagus or it will become mushy. Salt and pepper to taste.
3. Sprinkle with the lemon juice and serve topped with freshly grated Parmesan cheese.
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