Ingredients
The following ingredients have 4 Servings
- 250 g large asparagus
- salt
- 20 g unsalted butter
- 1 TB Parmesan cheese (finely grated)
Instruction
- Snap off the hard, woody ends of each asparagus.
- Use a vegetable peeler to shave off and discard the bottom half of the asparagus peel.
- Your trimmed weight of the asparagus will be approximately 160g /5.8oz (and this is the weight the macros were calculated.)
- Bring a wide-bottomed pan of salted water to the boil. Add the asparagus and boil for approximately 4-6 minutes. This will depend on the thickness of the asparagus you purchased, but a good test is to lift one with tongs: it should bend slightly.
- Carefully remove the asparagus from the water using tongs and place on a plate lined with kitchen paper to drain. Season them with salt.
- Pour out the water from the pan and wipe the pan dry with kitchen paper.
- Add the butter to the pan and place back on the heat to melt. Return the asparagus to the pan and gently coat the asparagus in the melted butter.
- Serve immediately scattered with Parmesan, finely grated with a microplane.