CHEF JEFF — ONE BYTE AT A TIME: Asparagus with Butter, Walnuts and Parmesan

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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