Recipe courtesy of Franco Noriega
Parmesan Lemon Asparagus
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 173
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 29 mg
- Sodium
- 303 mg
This is an easy, yet elegant side dish that pairs perfectly with any protein, or just eaten on its own. A nutty and tangy lemon brown butter comes together quickly and is poured over charred asparagus, and a large crispy Parmesan "chip" (AKA frico) is quickly whipped up and crumbled over the top for a salty garnish to finish off the dish.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 173
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 29 mg
- Sodium
- 303 mg
Ingredients
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Directions
- Heat a grill to medium-high heat.
- Toss the asparagus with the olive oil, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Grill, flipping occasionally, until the (green) asparagus are bright green, all are tender and the tips are a bit charred, 6 to 7 minutes. Transfer the asparagus to a platter and set aside. Slice one of the lemons into 6 rounds, then cut the rounds in half. Grill the lemon wedges, flipping a few times, until just starting to brown, 3 to 4 minutes. Add to the platter with the asparagus.
- Meanwhile, line a baking sheet with parchment paper. Add the Parmesan to a small nonstick skillet and turn the heat to medium. Cook, untouched, until the cheese is completely melted and golden brown all over, 5 to 6 minutes. Use an offset spatula to remove the cheese to the baking sheet and allow it to cool and harden, about 5 minutes.
- Wipe the skillet clean and return it to the stovetop over medium heat. Add the butter and melt, stirring occasionally, until the white solid parts begin to turn brown and the butter smells nutty, 3 to 4 minutes. Remove the skillet from the heat and squeeze in the juice of the remaining lemon. Pour the brown butter sauce over the asparagus on the platter, then crumble the Parmesan chip on top.
