Cut off the hard and fibrous part of the aparagus stems. Peel the asparagus with a vegetable peeler, wash under running water. Tie them up into littles bunches and plunge them into salted boiling water. Simmer for approximately 10 minutes. Delicately drain them and place on a hot serving dish, the tips facing the center. Melt the butter with 2 tablespoons of water, whisking until smooth. Season with salt and pepper. Pour the melted butter over the asparagus, sprinkle the tips with the grated Parmesan.
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3 1/2 lbs aparagus
6 1/4 oz butter
7 oz grated Parmesan
salt, pepper
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15
mn
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15
mn
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You can also serve more melted butter in a sauceboat and some extra grated Parmesan in a little bowl.
