Awesome Asparagus
I love this with anything grilled. Sometimes we use feta cheese in addition to the parmesan. You could even drizzle a little fresh lemon juice to give it a twang!
I love this with anything grilled. Sometimes we use feta cheese in addition to the parmesan. You could even drizzle a little fresh lemon juice to give it a twang!
- Carbohydrate 1.88651703124773 g
- Cholesterol 9.213333325192 mg
- Fat 4.44087926596197 g
- Fiber 0.898382774353027 g
- Protein 2.72705338538448 g
- Saturated Fat 2.20019276863965 g
- Serving Size 1 1 Serving (48g)
- Sodium 86.2233124781528 mg
- Sugar 0.9881342568947 g
- Trans Fat 0.259699645569583 g
- Calories 56 calories
Step-by-step
- In medium fry pan (preferably non stick), heat oil and butter on med-high heat.
- Place asparagus in pan trying to get in a single layer so all can cook evenly.
- Season with the salt and pepper (adjusting to taste), cover with a lid to help "steam" the asparagus for about 5-6 minutes, tossing occasionally with tongs.
- When done to your likeness of crisp or tender, toss in the parmesan cheese and serve immediately.
Swapping standard cooking oil for heavy animal fats like bacon grease alters the smoke point and coats the delicate stalks in a dense film that masks the vegetable entirely. Many cooks rush the process by crowding a small skillet, which traps moisture and turns the spears into a drab, khaki-colored pulp instead of a vibrant green side dish. Asparagus requires direct contact with hot metal to develop proper flavor.
Using a ten-inch nonstick fry pan set to medium-high heat ensures the butter and olive oil blend without burning the milk solids instantly. Lay the trimmed spears in a flat single layer. Tossing them occasionally with tongs promotes even browning across the exterior. Covering the skillet with a tight lid traps steam, which softens the dense fibers within five to six minutes. Removing the lid during the final minute allows excess moisture to evaporate so the grated parmesan cheese adheres cleanly rather than clumping into greasy puddles. Parmesan adds necessary sodium and umami, while a splash of fresh lemon juice introduces acid to balance the richness of the butter.
Substituting feta cheese for parmesan introduces significantly more moisture and salt. Feta will not melt into a smooth coating. Instead, it breaks down into sharp, briny crumbles that overpower the subtle vegetal notes of the asparagus. Adjust added salt downward by at least half if feta replaces the parmesan.
