Asperges a la Vapeur au Gouda Affine

If you don’t have very aged gouda at your fingertips, use Parmigiano Reggiano. It’s delicious too! If you like, arrange the asparagus on a platter and serve it family-style.

1-1/2 pounds asparagus, trimmed and rinsed
2 spring onions or scallions, trimmed and thinly sliced
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 ounces aged Gouda or Parmigiano Reggiano, grated

1. Bring 3 cups (750ml) water to a boil in the bottom half of a steamer over medium-high heat. When the water is boiling, add the asparagus, cover, and steam until the stalks are tender through but not mushy, 5 to 7 minutes. Check them once, and using tongs carefully move them around so they steam evenly.

2. When the asparagus is cooked, transfer it to a cooling rack covered with a cotton towel, and let it sit while you get the plates.

3. To serve the asparagus, arrange an equal amount on each of four plates. Top with an equal amount of onions, drizzle with an equal amount of olive oil, and season with pepper. Top with an equal amount of cheese and serve immediately.

4 first-course servings

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