Yield: 6 Servings
Measure | Ingredient |
---|---|
2 pounds | Asparagus; thin & trimmed |
4 tablespoons | Butter |
1 tablespoon | Parsley |
1 tablespoon | Chives |
1 tablespoon | Dill |
1 tablespoon | Rosemary |
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