Asparagus with parmesan
Some recipes do not need a long list of ingredients to be amazing – this is one of them. Fresh asparagus, butter, and Parmesan come together to make something truly tasty. You will wonder why you ever bothered with anything fancier. Asparagus with Parmesan is quick, easy, and proof that sometimes less is really more – especially when cheese is involved.
Ingredients
|
Fresh white or green asparagus
|
600 g |
|---|---|
|
Butter
|
50 g |
|
Parmesan cheese, grated
|
100 g |
Choosing the ideal asparagus thickness
When it comes to asparagus, size really does matter! Medium-thick spears are your sweet spot – they are tender without being mushy and cook up just right. Thicker spears are meatier but take a bit longer to cook, while thinner ones can turn soggy in no time.
Peeling asparagus for a tender bite
White asparagus needs more peeling than green because of its thicker, fibrous outer layer. Use a vegetable peeler to remove the outer layer, starting from the base and stopping just below the tip. For green asparagus, peeling is usually unnecessary unless you work with thicker spears. In that case, a quick peel helps remove the tougher outer layer, leaving you with smooth, delicious spears that cook up perfectly.
Find the right cooking time
Boil the asparagus for 3–5 minutes, depending on their size, until tender but still slightly firm to the bite. Overcooking can lead to a mushy texture, so keep a close eye on them as they cook.
FAQ: Questions about asparagus with Parmesan
Curious about how to make asparagus with Parmesan cheese packed with flavour? We have you covered with our questions and answers below. Keep reading to learn more!
How do I choose the best asparagus?
If you are choosing green asparagus, go for spears that are bright green with a slight purple tinge at the tips. They should feel firm, with tightly closed tips and smooth stalks that snap easily. For white asparagus, look for pale, creamy stalks with no green or discolouration. The tips should be firm and tightly closed, while the stalks should feel moist and smooth. Avoid any that look dry, cracked, or have a yellowish hue.
How to store asparagus with Parmesan?
To store asparagus with Parmesan, let it cool completely before packing it up to prevent any condensation that could make it soggy. Pop the leftovers into an airtight container and store them in the fridge, where they will stay fresh for up to 3 days. When it is time to reheat, a skillet over low heat works best to gently warm everything through without overcooking the asparagus or drying out the Parmesan. If you are using a microwave, cover it loosely with a damp paper towel to help lock in some moisture.
Nutritional values
Nutritional value, per
872 Kcal
| Fibre | 15 gram fibers |
| Protein | 47.8 gram |
| Carbohydrates | 11.1 gram |
| Fat | 71.6 gram |
Tender asparagus with Parmesan cheese
Asparagus with Parmesan embodies the philosophy that less is more. With just a few quality ingredients and straightforward preparation, this recipe brings out the best in fresh, seasonal produce. Lightly boiled asparagus is drizzled with melted butter and finished with a generous Parmesan cheese topping – it hardly gets any easier than that.
Looking for more asparagus inspiration? Try our recipes for delicious roasted asparagus, asparagus salad with egg, or golden asparagus in puff pastry.
Rich nutty and umami taste
Parmesan adds a salty, nutty flavour with umami notes that play perfectly with the fresh, earthy asparagus. You would think they were made for each other. As it melts over the warm spears, it creates this rich, slightly crispy layer. Savour asparagus at its best – simple, elegant, and absolutely delicious.
A simple and elegant starter
Asparagus with Parmesan is a delicious starter that works well with various dishes. Its buttery richness and nutty Parmesan notes go brilliantly with creamy risotto, herb-crusted chicken, or roasted lamb. For a seafood-inspired menu, serve it alongside pan-fried sea bass, seared scallops, or grilled prawns. If you prefer something lighter, pair it with a fresh caprese salad, a refreshing citrus and fennel salad, or a rustic mushroom quiche.
Modify the recipe
Although we use Parmesan cheese in this recipe, Gruyère and Fontina are also great options that complement the asparagus’ earthy notes. Gruyère offers a stronger, nutty profile, while Fontina contributes a creamy element with slightly earthy undertones. For a more aromatic taste, try adding minced garlic or fresh herbs, such as oregano, thyme, or basil.
