CHEF JEFF — ONE BYTE AT A TIME: Asparagus with Butter, Walnuts and ParmesanSimplicity says it all for this favorite Spring recipe made with asparagus, butter, walnuts, garlic, thyme and parmesan cheese.
By: Herald Staff Report,
Simplicity says it all for this favorite Spring recipe.
Asparagus with Butter, Walnuts and Parmesan
1 bunch asparagus (about ¾ pound), ends trimmed
3 tablespoons unsalted butter
¼ cup chopped walnuts
1 garlic clove, minced
½ teaspoon chopped fresh thyme leaves, preferably lemon thyme
1 ounce Parmesan, finely grated (¼ cup)
Kosher salt, as needed
¼ teaspoon black pepper
Steam asparagus until just tender, about 5 minutes. Meanwhile, melt butter in large skillet over medium heat. Cook until foam has subsided, butter turns deep golden brown, about 4 minutes. (Take care that it doesn’t burn.) Stir in nuts; cook until fragrant, about 2 minutes. Stir in garlic, thyme until fragrant, about 30 seconds. Remove from heat; whisk in cheese. Season with salt, pepper. Spoon nut mixture over warm asparagus, serve at once.
Yield: Serves 4.
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