Italian-style Sautéed Green Asparagus
Ingredients
- 500 gAsparagus verte (trimmed)
- 2 tbspExtra virgin olive oil
- 2 pcGarlic (minced)
- 40 gParmesan cheese (shaved)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Crunchy green asparagus, quickly seared in olive oil with a hint of garlic. Parmesan melts slightly over the tips, adding body and saltiness.
- 1
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
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
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
Off the heat, sprinkle the parmesan shavings. They should just start to sweat from the heat of the vegetables. Serve immediately.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to keep the crunch. Can be kept for 24h in the fridge but will soften when reheated.
