Asparagi alla Parmigiano | Parmesan Asparagus
In Lombardia, the northern region in Italy where I lived, they are known for its delicious green stalks of Asparagi, asparagus. It grows like wildflowers and therefore is a staple in the regional cuisine. Asparagus is often regarded as a complicated wine to pair food with, but I have the perfect match. Madrevite Il Reminore is 100% Trebbiano Spoleto grape variety from the green hills of Umbria. The citrus notes complement this dish and counter the grassy notes of the asparagus.
To make this vegan-friendly, substitute the Parmesan cheese and butter with a vegan option. I use Violife Plant-Based Parmesan cheese and Miyokos European Cultured Butter.
See ingredients, directions and pairings.
Ingredients
2 pounds Fresh Asparagus, trimmed
4 tablespoons Parmesan, grated. Use Violife Plant-Based Parmesan to make this vegan.
12 tablespoons Salted Grass-Fed Butter or Miyokos Cultured European Vegan Butter
Directions
Plunge the asparagus into boiling salted water and cook for 10 to 15 minutes, or until just barely tender.
In the meantime, heat the butter in a small saucepan over medium heat. Remove from heat once it has melted.
Drain and transfer them to a platter.
Evenly sprinkle the Parmesan over each stalk, and then pour the warm melted butter over the asparagus.
Serve immediately.
Additional Pairings
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