Preparation: 15′ – Cooking 10′
Donna Cristina recommends enjoying them with: Pinot Grigio D.O.C. – Sauvignon D.O.C. – «Riva d‘Oro»Lugana D.O.C.
Ingredients for 4 people
800g asparagus
50g Parmesan cheese
60g butter
Salt
Wash asparagus, trim tails and remove fibrous parts
Tie them into bundles and dip them for 10 minutes in boiling salted water tips up
Drain and place on a serving plate
Sprinkle the asparagus tips with grated Parmesan cheese
Meanwhile melt the butter and as soon as it starts to foam pour it over the asparagus
