Asparagus with Parmesan Butter

Asparagus with Parmesan Butter

Prep Time 10 minutes
Cook Time 5 minutes
Course Side Dish
Servings 4


  • 1 pound local asparagus ends trimmed, such as Kellner Back Acre Garden
  • 3 tablespoons local butter room temperature, such as Pine River Dairy
  • 1/2 cup packed grated local Parmesan cheese, such as Belgioioso
  • 1 tablespoon chopped fresh local basil or 1 teaspoon dried basil
  • 1 large local garlic clove chopped, such as Adam’s Heirlooms
  • 1 1/2 teaspoons fresh lemon juice


  • Cook asparagus in a large skillet of boiling salted water until just crisp-tender, about 3 minutes. Drain well.
  • Arrange asparagus on a broiler proof baking sheet. Preheat oven broiler.
  • Mix butter, cheese, basil, garlic and lemon juice together in a small bowl. Season with salt and pepper.
  • Drop butter mixture by teaspoonfuls over asparagus. Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.


Kellner Back Acre Garden- asparagus and eggs
Pine River Dairy- butter
Belgioioso- cheese
Adam’s Heirlooms- garlic https://adamsheirlooms.com/
Keyword asparagus, local, Parmesan

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