Asparagus with Parmesan Butter
Asparagus with Parmesan Butter
Ingredients
- 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
Instructions
- 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.
Notes
Kellner Back Acre Garden- asparagus and eggs
https://www.kellnerbackacregarden.com/ Pine River Dairy- butter
https://pineriverdairy.com/ Belgioioso- cheese
https://www.belgioioso.com/ Adam’s Heirlooms- garlic https://adamsheirlooms.com/
https://www.kellnerbackacregarden.com/ Pine River Dairy- butter
https://pineriverdairy.com/ Belgioioso- cheese
https://www.belgioioso.com/ Adam’s Heirlooms- garlic https://adamsheirlooms.com/
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