Asparagus Cooked In Cream And Parmesan

Asparagus Cooked In Cream And Parmesan

This rich, cheesy side dish cooks the asparagus directly in the sauce for a simple one-pan wonder. It can easily be adjusted and tossed with pasta for Asparagus Alfredo (recipe follows). Serves 4 as a side dish

Ingredients:
1 lb (455 g) asparagus, tough ends trimmed, bottom third peeled (if needed)
3/4 cup (175 mL) whipping cream
Salt to taste
1/3 cup (80 mL) finely grated Parmesan
1/2 tsp (2 mL) fresh lemon juice
1 tbsp (15 mL) finely sliced chives
Freshly ground pepper to taste

Directions:
In a lidded pan large enough to accommodate all the asparagus in one layer, place asparagus, cream and salt. Bring to a boil, cover and reduce heat to maintain a gentle simmer. 

Cook until asparagus is al dente, 2 to 3 minutes. Uncover and continue cooking until asparagus is tender, another 5 minutes.  Gently stir in Parmesan and lemon juice. Sprinkle with chives and pepper. Serve immediately.  

Serves 4 as a side dish

Asparagus Alfredo
Use recipe above, but increase cream to 1 cup (250 mL) and Parmesan to 1/2 cup (125 mL). While asparagus is cooking, boil 1 lb (455 g) fresh tagliatelle noodles in salted water. 

When asparagus is done, transfer to a serving platter, leaving sauce in pan. Drain pasta and toss in the cream sauce with 2 tbsp (30 mL) salted butter. Place noodles on top of asparagus. Sprinkle with chives, pepper and more Parmesan.
Serves 4