Asparagus with burnt butter and parmesan
It is not a coincidence that it is one of the most luxurious and seductive of vegetables. Try as they might, the imported spears in late winter do nothing to excite me. You know the ones - they're thin and weedy like limp spaghetti and have a pale, lifeless colour, virtually no flavour and are unsatisfying to cook and eat.
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Photo: Jennifer Soo
- 600g of asparagus
- 80g of freshly grated parmesan
- 100g of butter
Plunge asparagus into plenty of rapidly boiling salted water for a minute or two, depending on the stalks' thickness. While the asparagus is cooking, put the butter into a small saucepan on a medium heat. It should melt, then sizzle with large bubbles.
Drain the asparagus and arrange on plates. The butter should be foaming. If the liquid underneath is nut-brown, the butter is ready.
Sprinkle the spears generously with Parmesan and spoon the butter on top. They will foam and fuse together.