Sautéed Asparagus with Butter & Parmesan

Sautéed Asparagus with Butter & Parmesan
Photo by Scott Phillips


  • 1-½ pounds asparagus, trimmed
  • 1 tablespoon minced fresh flat-leaf parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter
  • ¼ cup freshly grated Parmigiano Reggiano

Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat...

View full recipe at Fine Cooking


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