Sunday, April 24, 2011

Fast and Easy Passover Cooking: Asparagus with Parmesan Butter

Asparagus with Parmesan Butter, outside on our terrace
For those who celebrate, happy Easter! For us Jews, it's still Passover. And, at least here in New York, the weather is finally fully spring. Ozzy and I wandered about, playing in a park for a time, before coming home for lunch. Asparagus is one of the ultimate spring foods. And, lucky me, I had a bunch of it feeling neglected in my vegetable drawer. That decided lunch!


But what to do with it? For seders, we often roast asparagus with matzoh crumbs. But that was far more complicated than what I was after. Also, the vegetarian (who isn't especially fond of asparagus) is in Albany, having a third seder with his family (I couldn't go due to a performance last night) so I was only cooking for one. A quick internet search produced the idea to broil them with some old Parmigiano-Reggiano and butter. I had these alone, but they'd also be delicious alongside some chicken (if you're not kosher, of course). And, if you don't like (or don't have) any asparagus, the butter was like the richest, most delightful garlic butters I've ever tasted. It would be delightful on any other vegetable, matzoh or even pasta or bread. Enjoy!


Update: Jaden at Steamy Kitchen is hosting a Spring Fling whose theme is asparagus! So get your asparagus noshes over to her and celebrate the spring bounty!


Asparagus with Parmesan Butter
adapted from a recipe at Epicurious

Bring a pot of salted water to a boil over high heat. Add asparagus and cook 3 minutes. Remove and drain very well.


Meanwhile, cream together (I did this in the food processor because I'm lazy) butter, Parmigian-Reggiano, basil, garlic, lemon juice, salt and pepper. Turn broiler on high. Spread asparagus out on a broiler-safe pan and spread butter mixture over them as evenly as possible. Broil 3 minutes. Serve warm. Bon appetit!


Links to other asparagus parmesan butter noshes:

2 comments:

DECNYC84 said...

That's hilarious! 2 days ago the demo at TJ's was grilled asparagus with garlic and herb butter! I'm sure yours is better, though ;)

Lady Amalthea said...

I think the Parmesan was the clincher -- added just the right amount of kick. Though some piment d'espelette wouldn't be so bad either!