Get the whole family to eat their greens with inagarten's cheesy cacio e pepe asparagus recipe. 🧀
on Wednesday, and I'm already reaching for the vegetable peeler. A beginner-level recipe, the side dish is ready in less than 30 minutes and calls for two of my favorite ingredients: butter and cheese.
Before roasting the asparagus in the oven, Ina blanches the spears in a pot of boiling water to soften them and tops the vegetables with a squeeze of lemon and sprinkle of fleur de sel . Whether you're cooking for yourself or the whole family, I have a feeling this cheesy asparagus dish is going to go fast. Take a look at the full recipe ahead.The peeler works best if you dip it in a glass of water from time to time.
When the water boils, add the asparagus and blanch for three to four minutes, until al dente. Drain in a colander. Transfer the asparagus to a 10 x 12-inch rectangular baking dish, and add the butter, one teaspoon of salt, and 1/2 teaspoon of pepper. Toss to coat. Arrange the asparagus decoratively in a baking dish before sprinkling with the Pecorino and Parmesan cheese.When the asparagus is done baking, squeeze on some lemon juice, sprinkle with fleur de sel, and serve hot.
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