Asparagus is so tasty on its own, we wanted to share a recipe that elevates rather than overpowers the natural flavour of this spring veg. Braising results in a perfectly tender asparagus spear and topping the dish with grated parmesan adds a little something extra.
2 tablespoons extra virgin olive oil
1 pound asparagus, bottoms trimmed
Salt and pepper for seasoning
1 cup low-sodium chicken or vegetable stock
2 tablespoons unsalted butter
Parmesan, for grating
Heat oil in a large saute pan over medium-high heat. Add asparagus and season with salt and pepper. Cook, turning asparagus, until lightly browned. Add stock and butter to pan. Cook, covered, for 8-10 minutes, or until asparagus is tender and butter and stock have reduced into a glaze. Transfer to a serving dish and top with grated parmesan cheese. Serve immediately.
Need a break from the kitchen? Michael-Angelo’s is now serving up succulent Prosciutto-Wrapped Chicken Breasts Stuffed with Brie and Asparagus. Available to order through the Michael-Angelo’s catering menu—$15 per guest.