This asparagus & parmesan recipe is quick, easy and delicious. The simple ingredients complement each other to make a great asparagus starter or even a light lunch.

Or you can simply serve it as a side dish.

It works best with fresh, in-season asparagus, as this is most tender and has a great flavour.

Out of the UK season, most asparagus is flown in from abroad, so check the country of origin, if air miles are an issue for you.

Ingredients

Serves 4

• About 25 spears of asparagus (less if the spears are large
• Knob of butter
• 50g fresh parmesan cheese

Method

1. Wash the asparagus spears thoroughly, to make sure any grit has been removed from the flower head at the top.
   
   
2. Hold the spear with one end in each hand. Bend the spear gently until it breaks. This removes the woody end. (Can be used in stocks or soups).
   
   Note: this is useful to do on later-season, thicker spears, but probably not necessary on early-season thin spears.
   
   
3. Steam the asparagus or boil it in a covered pan with 1 inch of water for about 5 minutes, until tender, but not soggy.
   
   
4. Drain well. Then add the butter to the warm pan and return the asparagus to the pan, to coat lightly with the butter.
   
   
5. Arrange the asparagus spears on plates and top with parmesan shavings. Use a potato peeler or a sharp knife to make the shavings.
   
   The heat from the asparagus should start to melt the parmesan a little.

Time From Cupboard-To-Table

Notes & Variations on Quick Asparagus & Parmesan Treat

You could drizzle your favourite salad dressing, instead of using the butter, if you prefer.

Veg Box Recipes Newsletter

Cream of asparagus soup is a great way to use up any woody ends of asparagus spears or any late season asparagus that's a bit too tough to use in side dishes or salads.

It works well with green or white asparagus, so use whatever you can get hold of.