Antipasto Of Asparagus With Freshly Grated Parmigiano Cheese
Speciality of the restaurante san giorgio in turin, piemonte, italia and from a clipping in my grandmother's recipe box.
Steps
In wide skillet , place asparagus , cover with water , and bring to a boil.
Cook until crisp-tender , about 4 to 5 minutes.
Drain and set aside to cool.
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.
Scatter tomatoes about and sprinkle with cheese , olive oil and salt.
Ingredients
asparagus, red leaf lettuce, cherry tomatoes, parmigiano-reggiano cheese, extra virgin olive oil, salt