Antipasto of Asparagus With Freshly Grated Parmigiano Cheese |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Speciality of the Restaurante San Giorgio in Turin, Piemonte, Italia and from a clipping in my grandmother's recipe box. Ingredients:
1 1/2 lbs asparagus, bottoms trimmed and stems peeled (stems about 1/2 inch thick) |
4 cups red leaf lettuce, torn |
1 cup cherry tomatoes, preferably yellow |
3 tablespoons parmigiano-reggiano cheese, freshly grated |
3 tablespoons extra virgin olive oil |
salt, to taste |
Directions:
1. In wide skillet, place asparagus, cover with water, and bring to a boil.
2. Cook until crisp-tender, about 4 to 5 minutes.
3. Drain and set aside to cool.
4. On platter, arrange lettuce, and when asparagus stalks are cool, arrange them on top in center with all of the spears pointing in one direction.
5. Scatter tomatoes about and sprinkle with cheese, olive oil and salt.
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