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ingredients:

asparagus (as much as you need)

2tbsp butter (roughly)

1/2 c white wine (probably a gewurtztraminer to stand up to the asparagus)

1/4-1/2c parmagiano reggiano (or asiago)

dash balsamic vinegar
Toss asparagus in a non-stick pan with a little bit of butter. Don’t overcook; you want the ‘gus to remain crunchy. When almost done, pour in 1/2 cup of white wine, turn the heat up high, and cover for two minutes or so. Remove from pan, toss with a little parmesan cheese (grated) and sprinkle with balsamic vinegar.

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