I picked up some asparagus on the 'throw out' trolley at my local supermarket the other day. Two bunches that were still beautifully fresh for less than $2. Bargain! Then I couldn't decide what to do with them so they sat in the fridge for a couple of days before I stumbled across this simple and wonderfully delicious way to add them to tonight's fish and steamed veg dinner. They were simply divine and, as I halved the recipe and used just one bunch, I think we might have this again tomorrow night!
Asparagus with Basil Butter and Parmesan
from Good Taste magazine, May 2010
40g butter, at room temperature
1/4 cup chopped fresh basil (I had parsley handy so used that instead)
2 bunches asparagus, woody ends trimmed
20g (1/4 cup) finely grated parmesan
1. Combine butter and basil (or parsley!). Season with salt and pepper.
2. Cook asparagus in a deep frying pan of boiling water for 3 minutes or until tender crisp. Transfer to a serving platter.
3. Top with the butter mixture and parmesan.