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.