Sunday, June 1, 2014

A Biased Interpretation of Asparagus "Parmigiana"

My favorite asparagus is grilled asparagus, but I've been known to flip the script w/ this refreshingly light take on asparagus parmigiana. The dish is simple as all hell, and comes together in minutes.  Some finesse in necessary when it comes to the parmigiana paste and the bias cut on the asparagus. Mix the grated cheese w/ some cold water until it clumps together like school paste, then thin w/ lemon juice and olive oil. Make sure to cut the asparagus on a sharp bias (diagonal) to maximize surface area.  Each thin "plank" should be about an inch long.

Great when served alone, or w/ a rich, unctuous protein like pork belly or sea urchin.

Asparagus "Parmigiana"

2 cups asparagus thinly sliced on the bias
1/4 cup grated Parmesan cheese
1-2 TBD of cold water
EVOO, just a drizzle
lemon juice, just a bit
salt & pepper to taste
  1. combine cheese and 1 TBS of cold water in a mixing bowl. add more water, a little a time, to create a cheesy paste. it should spread like mustard.
  2. add a drizzle of EVOO and lemon juice to smooth out the cheese mixture.
  3. add asparagus and toss to combine. season w/ salt & pepper.
© 2014 c. c. villani @ "mission: insatiable" -