Italian-style Sautéed Green Asparagus

Crunchy green asparagus, quickly seared in olive oil with a hint of garlic. Parmesan melts slightly over the tips, adding body and saltiness.

• Prep time: 10 min
• Cook time: 8 min
• Difficulty: Easy
• Calories: 145
• Protein: 6 g
• Carbs: 5 g
• Fat: 11 g

Ingredients

• 500 g Asparagus verte ( trimmed )
• 2 tbsp Extra virgin olive oil
• 2 piece Garlic ( minced )
• 40 g Parmesan cheese ( shaved )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Prepare the vegetables

   Wash the asparagus. Trim the woody ends by 2 or 3 cm. If they are thick, peel the base with a peeler. Mince the garlic cloves.

2. Sear the asparagus

   Heat olive oil in a sauté pan over high heat. Add the asparagus. They should sizzle immediately. Roll them around so they color evenly without softening too much.

3. Season and deglaze

   Add the garlic, salt, and pepper. When the garlic starts to turn golden, squeeze the half lemon to deglaze the juices. The asparagus should be bright green.

4. Parmesan finish

   Off the heat, sprinkle the parmesan shavings. They should just start to sweat from the heat of the vegetables. Serve immediately.

Chef's tips

• Never cover the pan, otherwise the asparagus will lose their bright green color and turn dull.
• The doneness test: a knife tip should enter the base of the asparagus with slight resistance.

Storage

Eat immediately to keep the crunch. Can be kept for 24h in the fridge but will soften when reheated.