| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | lb | Asparagus, thin & trimmed |
| 4 | T | Butter |
| 1 | T | Parsley |
| 1 | T | Chives |
| 1 | T | Dill |
| 1 | T | Rosemary |
| 1 | t | Black pepper |
| 4 | oz | Parmesan cheese |
INSTRUCTIONS
Bring a large pot of water to a boil, and add the asparagus. Simmer until just tender, 2 min. Drain and pat dry. Combine butter chopped herbs, and pepper in a small bowl, and blend. Just before serving melt the herb butter over medium heat in a large skillet. Add the asparagus and toss gently to heat through, 2 minutes. Transfer the asparagus to a warmed serving platter, and shave Parmesan cheese over it. Serve immediately. Posted to EAT-L Digest by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Apr 13, 1998
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