Yield: 6 Servings
|2 pounds||Asparagus; thin & trimmed|
|1 teaspoon||Black pepper|
|4 ounces||Parmesan cheese|
Bring a large pot of water to a boil, and add the asparagus. Simmer until just tender, 2 min. Drain and pat dry. Combine butter chopped herbs, and pepper in a small bowl, and blend. Just before serving melt the herb butter over medium heat in a large skillet. Add the asparagus and toss gently to heat through, 2 minutes. Transfer the asparagus to a warmed serving platter, and shave Parmesan cheese over it. Serve immediately.
Posted to EAT-L Digest by Betsy Burtis <ebburtis@...> on Apr 13, 1998