Seared Asparagus with Lemon & Parmesan Curls

Seared Asparagus with Lemon & Parmesan Curls
Photo by Scott Phillips


  • ¼ tsp. grated lemon zest
  • ¼ cup water; more if needed
  • 1 large shallot, cut into ¼-inch disks
  • 2-½ Tbs. extra-virgin olive-oil
  • Pinch dried red chile flakes
  • 10 shavings (2 inches long) Parmigiano Reggiano
  • Kosher salt and freshly ground black pepper
  • + 3 more ingredients
    • 1 tsp. fresh lemon juice
    • 1 lb. large asparagus (about 16 spears), woody ends snapped off, spears peeled and cut in half crosswise
    • 1 clove garlic, peeled and smashed

Combine the lemon zest, lemon juice, and 1/2 Tbs. of the olive oil in a small bowl; set aside. Turn on the exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When the pan is hot, pour in the remaining 2 Tbs. olive oil, and a few seconds later, add the asparagu...

View full recipe at Fine Cooking


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