Asparagus with Spring Onions and Parmigiano | The Intl Kitchen
www.theinternationalkitchen.com
Susan Herrmann Loomis shares her favorite asparagus recipe, a delicious spring dish. Learn to make it during a cooking vacation in France.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theinternationalkitchen.com.
Ingredients
- 1 pound green asparagus (trimmed)
- 3 tablespoons extra-virgin olive oil
- 3 spring onions (or 1 bunch of scallions), trimmed and cut into thin slices
- 1 ounce Parmigiano Reggiano, finely grated
- Fresh ground black pepper
- Fleur de sel
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