Buttered Balsamic Asparagus

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.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 2  bunches asparagus
• 50  g  pecorino cheese or 50  g parmesan cheese, shavings
• 80  g butter
• 4  tablespoons  balsamic vinegar
•  salt and pepper

Directions

1. Trim the tough ends off the asparagus and discard.
2. Blanch in a pot of boiling water for no longer than five minutes, then drain and set aside in a shallow dish.
3. Keep warm.
4. Melt the butter over a low heat in a large frying pan.
5. Add the balsamic vinegar then toss in the asparagus.
6. Stir to coat and let the aspargus cook gently for just a couple minutes.
7. Put on a serving plate, pour over the lovely juices and season with salt and pepper.
8. Sprinkle with the cheese shavings and serve immediately.