Asperges Braisés aux Oignons et Parmesan
1 lb. green asparagus, trimmed
3 tablespoons extra-virgin olive oil
3 spring onions, or 1 bunch scallions, trimmed and cut into thin slices
1 oz. Parmigiano Reggiano, finely grated
Freshly ground black pepper
Fleur de sel
- Rinse the asparagus. Bring 2 cups water to a boil under a steamer, over medium-high heat. Put the asparagus in the steamer, cover, and steam until the asparagus is tender but not in the least bit mushy, 4 to 8 minutes. (The time will vary greatly depending on the freshness of the asparagus).
- While the asparagus is steaming, put the olive oil, the onions, and the cheese in a shallow bowl. Mix well.
- When the asparagus is cooked, transfer it immediately from the steamer to the bowl, toss it very gently in the cheese and onion mixture, and let it sit for about 5 minutes before serving. Right before serving, sprinkle it with fleur de sel and pepper if desired.
4 servings
