Monday, April 14, 2014

Parmesan Asparagus

Over the past few weeks, every time I passed through the produce section at the grocery store, the asparagus called to me...very strange. It must have been because it looked so fresh and spring like. I looked on pinterest for a recipe, because if I'm cooking asparagus, it has to be good (or my kids won't eat it). :) I found this simple recipe and already had the Parmesan in my fridge. Result: 10yo loved it. 8yo and 6yo were very against trying it, but after much persuading they were shocked to find it tasted good. 3yo wouldn't touch it, which is normal for him right now. :/ For the 1/4 cup of shredded cheese on the top, I grated some of a Parmesan brick with my microplane right onto the asparagus. I like shredding the brick because melts better than the pre-shredded Parmesan from the store. This would be a great addition to Easter dinner.

Parmesan Asparagus 
1 bunch Asparagus, washed and ends trimmed
1 cup water
1 TBSP butter
1/4 tsp garlic salt
1/4 tsp pepper
2 TBSPs grated Parmesan cheese (the powdered stuff)
1/4 cup Parmesan cheese, shredded

1. Put asparagus in a pan wide enough to hold them without bending their heads. They can overlap each other if they need to. Add water and place on high heat on the stove.
2. Cook, covered, on high for 4-6 minutes, depending on the thickness, until asparagus is tender, yet still nice and firm. Carefully shake your spears back and forth halfway through your cook time.
3. Remove from heat and drain. In the same pan, add butter, garlic salt, pepper, and grated Parmesan over your spears, and begin to saute them over medium high heat until butter is melted and the Parmesan begins to get gooey and lightly browned, but not burned. Some will crust on the pan and you can scrape it off.
4. Remove from heat. Sprinkle with a handful of shredded Parmesan and serve.

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