Asparagus Parmigiano
2 pounds asparagus stalks, washed and trimmed
Parmigiano-Reggiano cheese chunk
Extra-virgin olive oil
Coarse kosher or sea salt
Coarsely ground black pepper
Use a vegetable peeler, shave curls off the chunk of Parmigian-Reggiano cheese; set aside.
Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough olive oil to lightly coat. Arrange asparagus on serving platter or individual serving plates.
Sprinkle coarse salt, pepper, and cheese curls over the top of the asparagus.
Makes 4 servings.
