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Lidia's Skillet Asparagus
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- #96023
Meet skillet asparagus: steamed in a pan with butter, sprinkled with salt and topped with melty Parmigiano-Reggiano for a side worthy of a steak.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound fresh asparagus, trimmed and peeled
4 ounces butter
1/2 teaspoon salt
1/3 cup freshly grated parmigiano-reggiano or grana padano cheese
directions
Snap off the hard stubs at the bottom of the asparagus stalks - they'll break naturally at the right point . With a vegetable peeler, shave off the skin from the bottom 3-inches or so each stalk so they cook evenly.
Melt the butter in the skillet over medium heat. When it is just starting to bubble, lay the spears in the pan in a single layer, sprinkle with salt, and shake to roll the asparagus and coat them fully in butter.
Cover the pan and let the spears cook and steam for 4 to 5 minutes (or more, if they are very thick), shaking them around now and then.
Uncover and continue to cook another 4 minutes or so. Remove the asparagus. The butter left in the pan should be starting to color; if not, cook a bit more, and when browning starts, swirl the pan to spread the color.
Remove from the heat, and scatter the cheese around in the hot pan, swirling again to blend it into the browned butter. Pour the sauce over the asparagus and serve immediately.
added by
rcook
common recipe questions
What is the purpose of trimming and peeling the asparagus?
Trimming the hard ends and peeling the asparagus helps promote even cooking and provides a more palatable texture.
Can I use a different type of cheese?
You can use other hard cheese like pecorino romano or asiago for a different flavor.
How should I store leftovers?
Store leftover skillet asparagus in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet before serving.
Can I freeze leftover asparagus?
It is not recommended to freeze cooked asparagus as the texture will become mushy upon thawing.
tools needed
Vegetable Peeler: For shaving off the tough outer skin of the asparagus stalks.
Skillet: For cooking the asparagus. Use a large skillet, large enough to accommodate the full recipe.
Cover or Lid: To cover the skillet while the asparagus steam.
Grater: For grating the Parmigiano Reggiano or Grana Padano cheese.
Plate or Serving Dish: To hold the cooked asparagus before drizzling with the melted cheese and butter sauce.
what goes with it?
Medium-rare steak: this crispy, cheesy asparagus will pair nicely with a juicy steak, balancing out the richness of the meat with its vibrant flavor and crisp-tender texture.
Lemon Chicken: the zesty lemon flavor of the chicken will perfectly complement the buttery asparagus.
Quinoa Salad: the earthy, nutty flavor of quinoa will provide a nice contrast to the rich Parmigiano-Reggiano cheese, creating a well-balanced dish that is both comforting and nutritious.
Garlic Mashed Potatoes: the creamy, garlicky goodness of mashed potatoes will pair perfectly with the crispy, buttery asparagus.
beverage pairings
Wine Pairings
Sauvignon Blanc: Its crispness will cleanse the palate between bites of the buttery asparagus, while its grassy notes enhances the green, vegetal flavors of the dish. Look for one with a bit of minerality to complement the saltiness of the Parmigiano-Reggiano.
Chardonnay: Choose an unoaked variety, and you've got yourself a match made in heaven. The wine's buttery body mirrors the cooking method of the asparagus. The melon and apple notes in the wine bring out the fresh flavors of the asparagus.
Pinot Grigio: With its light body and citrus notes, it provides a refreshing contrast to the rich butter and cheese without overwhelming the flavors.
Other Alcohol Pairings
Lager: A cold lager's crispness and slight bitterness can cut through the buttery richness while harmonizing with the dish's inherent earthiness.
Dry Vermouth: Dry vermouth, with its herbal and slightly floral notes, brings a complex layer of flavors that can enhance the simplicity of the asparagus while standing up to the richness of the butter and cheese.
Gin & Tonic: This classic cocktail, with its botanicals, offers a refreshing and zesty counterpoint to the richness of the asparagus dish. The tonic's quinine bitterness is a delightful palate cleanser.
Non-Alcoholic Pairings
Lemon Sparkling Water: The effervescence and lemon cut through the buttery richness of the asparagus.
Iced Green Tea: Not only is it healthy, but the subtle bitterness and grassy notes of green tea can complement the asparagus quite nicely.
Cucumber Water: The clean, fresh taste of cucumber-infused water brings out the asparagus's natural flavors without overwhelming it.
nutrition data
Nutritional data has not been calculated yet.
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