ASPARAGI ALLA MILANESE
Asparagus Milanese

Asparagus was prized by the ancient Romans (including one or two in my family) for its medicinal value (significant vitamin C, good potassium, excellent folic acid, plus fiber) as well as its wonderful taste.

Choose thick or thin stalks, according to your preference. By the way, I do not peel asparagus but just cut or break off the woody, pulpy ends.

         
            1½ pounds asparagus
            1 tablespoon unsalted butter
            2 tablespoons Colavita extra-virgin olive oil
            3 tablespoons grated Parmesan cheese
            Salt to taste
            Freshly ground black pepper to taste

Serves 4 - 6

Steam the asparagus in a covered stockpot large enough to accommodate the stems. Meanwhile, in a large skillet, melt the butter in the oil. Add the almost cooked asparagus to the skillet and sauté for a few minutes. Sprinkle with Parmesan cheese, salt and pepper.