Servings: 4
This is a simple recipe with no definite quantities.
Take a bunch or two of asparagus and snap off the bottom ends. Fresh asparagus will break quite easily and naturally at the perfect point, leaving no need for extra trimming.
Cook your preferred way until just under done and still slightly crunchy – either a few minutes in the microwave with the tips of the spears pointing inwards, or in a frying pan of boiling salted water. An asparagus steamer is wonderful, but not a necessity. Drain.
Either serve immediately drizzled with extra virgin olive oil and topped with freshly grated parmesan and black pepper.
Or put in an ovenproof dish and top with the parmesan cheese and some melted butter or olive oil, grind on some black pepper and pop under a hot grill for a few minutes until the cheese has melted and browned a little.
Serve as an entree or a vegetable dish.
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