Prep 5 mins
Cook 5 mins
Of all the spring vegetables, aspargus is my favourite and this is a very simple but delicious way to prepare it. Pecorino is a cheese from Sardinia, Italy but Parmesan is a good substitute.
- 2 bunches asparagus
- 50 g pecorino cheese or 50 g parmesan cheese, shavings
- 80 g butter
- 4 tablespoons balsamic vinegar
- salt and pepper
- Trim the tough ends off the asparagus and discard.
- Blanch in a pot of boiling water for no longer than five minutes, then drain and set aside in a shallow dish.
- Keep warm.
- Melt the butter over a low heat in a large frying pan.
- Add the balsamic vinegar then toss in the asparagus.
- Stir to coat and let the aspargus cook gently for just a couple minutes.
- Put on a serving plate, pour over the lovely juices and season with salt and pepper.
- Sprinkle with the cheese shavings and serve immediately.
This was wonderful! Very quick, the balsamic sauce is fantastic. Really, the best! I made it exactly as stated, I usually do with a new recipe, and I wouldn't change a thing. Thanks for such a great recipe, I know I'll be using it a lot this summer.
Good simple veggi dish. I like balsamic vinegar a lot and it was good here, however, I found it took over in taste and the subtle asparagus taste didn't come through the way I like it too.
Loved this recipe. My son even asked me to make this again and before this he did not like asparagus. I love asparagus and the balsamic goes great with this. Followed the recipe using parmesan cheese because that is what I had. I will definitely use this recipe often.