NUTTYAsparagus with Parmesan cheese has to be my two favorite ingredients to put together. I usually end up eating this veggie at least three times a week so I look forward to trying it different ways.
The best thing about this vegetable is that it contains no cholesterol, is low in calories and is very low in sodium. Considering the things I usually eat this is much better.
Though I enjoyed this warm salad my new favorite way of preparing it is baked with olive oil and lemon pepper.
2 lbs. Asparagus, peeled and cut into 1” pieces
2 tsp. fresh lemon juice
3 Tbs. extra-virgin olive oil
4 oz. Parmesan cheese, in 1 piece
4 cups mixed greens
Add the vegetable to a large pot of boiling, salted water.
Cook 3-5 minutes, till barely crisp-tender. Drain briefly under cold water. Spears should still be warm.
Toss cut spears with lemon juice, olive oil, and pepper to taste.
With a vegetable peeler, shave thin slices of Parmesan
on top. Make a bed of greens on a serving plate and mound the vegetable on top.
Serve at once.
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