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Asparagus With Browned Butter and Parmesan

April 18, 2007

1 1/2 pounds asparagus
3 tablespoons butter
1/4 cup freshly gratedParmesan cheese

Cook's note: The quality of your Parmesan will make a big difference here. If you get yourself a microplane grater, you'll find yourself grating fresh Parmesan easily.

Snap the ends off of the asparagus where it wants to break naturally. Put it in a microwaveable casserole with a lid, or in a glass pie plate - anything microwaveable that's big enough to let your asparagus lie down. Add a couple of tablespoons of water, cover (use a plate or plastic wrap with a pie plate) and nuke it on high for about 6 minutes - just until tender but still brilliant green.

Meanwhile, melt the butter in a small pan, and heat it until it turns a rich brown, but don't burn it.

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Drain the asparagus, and arrange it on a serving platter. Drizzle butter over it, taking care to leave blackened solid bits in the bottom of the pan.

Sprinkle the Parmesan over all, and serve.

Serves 6.

Nutrition information per serving: 80 calories; 7 g fat; 3 g protein; 3 g carbohydrates; 1 g fiber; 2 g usable carbs.

- Reprinted with permission from "The Every Calorie Counts Cookbook by Dana Carpender, Fair Winds Press, 2006

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