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Asparagus with Olive Oil and Parmesan
- Active Time 15m
- Total Time 15m
Asparagus spears are steamed until crisp-tender, then topped with drizzled olive oil, shaved Parmesan and black pepper for an elegant spring side.
- 2 bunches (about 1 1/2 pounds) asparagus, tough ends removed
- 1/3 cup good-quality olive oil
- 6 ounces Parmesan cheese, shaved
- Freshly ground pepper, to taste
Steam asparagus until tender but still crisp (about 6 to 8 minutes, depending on thickness). Place on a large platter, drizzle with olive oil and sprinkle with Parmesan and pepper. Serve with extra olive oil and cheese on the side, if desired.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
393 calories; 31g total fat; 33mg cholesterol; 795mg sodium; 9g carbohydrates; 4g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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