Buttered Balsamic Asparagus

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Of all the spring vegetables, aspargus is my favourite and this is a very simple but delicious way to prepare it. Pecorino is a cheese from sardinia, italy but parmesan is a good substitute.

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Steps

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Trim the tough ends off the asparagus and discard.

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Blanch in a pot of boiling water for no longer than five minutes , then drain and set aside in a shallow dish.

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Keep warm.

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Melt the butter over a low heat in a large frying pan.

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Add the balsamic vinegar then toss in the asparagus.

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Stir to coat and let the aspargus cook gently for just a couple minutes.

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Put on a serving plate , pour over the lovely juices and season with salt and pepper.

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Sprinkle with the cheese shavings and serve immediately.

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Ingredients

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asparagus, pecorino cheese, butter, balsamic vinegar, salt and pepper