Easy Cheesy Asparagus (italian Style)

1. 1

   Trim the ends of the asparagus.

2. 2

   Using a sharp paring knife, peel each spear so that the tender part is exposed.

3. 3

   When done, the spear should be pale green with the same thickness from stem to tip.

4. 4

   Tie the spears in bundles of 6 or 7 each and lay the bundles flat in an oblong pot.

5. 5

   Cover with salted water and bring to a boil.

6. 6

   Lower the heat and simmer about 12 minutes for young spears and 16 to 18 minutes for thick spears.

7. 7

   Asparagus should be tender but not limp.

8. 8

   When a knife easily penetrates the stems, the asparagus is done.

9. 9

   Drain and blot on a linen towel, place the bundles on a hot platter and remove the strings.

10. 10

    Sprinkle with cheese and dot with butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.