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Chefshell's Ooey Gooey Asparagus
posted by Chefshell 04-19-99 9:07 AM
Chefshell's Ooey Gooey Asparagus
2 bunches asparagus, ends trimmed
2 tbsp. butter, softened (may need 3 tbsp. if dry)
1/4 cup fresh grated Parmigiano-Reggiano cheese
2 tbsp. lemon juice, freshly squeezed
fresh basil, chopped to taste (about 1-2 tbsp.)
fresh parsley, chopped to taste (about 1/2 amt. of basil)
1-2 cloves garlic, minced salt and pepper to taste
Preheat broiler.
In a large pot with salted boiling water, blach asparagus about 2 minutes or until just starting to get tender. Place in ice water to shock.
In a bowl, combine butter, cheese and lemon juice. Whisk or mix in a mixer until light and airy, about 2 minutes. Stir in basil and parsley and garlic and add salt and pepper to taste.
Arrange asparagus on a cookie sheet or big pan so that they don't overlap. Put a dollop of mixute on tops and middle of each spear.
Broil about 4-6 inches from heat for 2 minutes or until golden and bubbly.
