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Ingredients
- 2 lbs. pencil thin asparagus, trimmed
- 4 tbsp. (1/2 stick) unsalted butter, room temp.
- 1 tbsp. minced fresh Italian parsley
- 1 tbsp. snipped fresh or possibly freeze dry chives
- 1 tbsp. minced fresh dill
- 1 tbsp. minced fresh rosemary
- 1 teaspoon coarsely grnd black pepper
- 4 ounce. Parmesan cheese in 1 piece
Directions
- 1. Bring a large pot of water to a boil and add in the asparagus. Simmer till just tender, 1 1/2 to 2 min. Drain and pat dry.
- 2. Combine the butter, minced herbs and pepper in a small bowl and blend thoroughly.
- 3. Just before serving, heat the herb butter over medium heat in a large heavy skillet. Add in the asparagus and toss gently to heat through, 2 min.
- 4. Transfer the asparagus to a warmed serving platter and shave Parmesan cheese over it. Serve immediately and pass the pepper grinder. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 174 | 76% |
| Total Fat 19.78g | 25% |
| Saturated Fat 12.27g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 436mg | 18% |
| Potassium 63mg | 2% |
| Total Carbs 2.18g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.31g | 0% |
| Protein 11.18g | 18% |
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