When I’m barbecuing I’ll sometimes grill asparagus spears on the spot, but when I’m entertaining, and want to get as much done ahead of time as possible, I find it easier to steam them. I like really thin spears for this dish, but they aren’t always available so be flexible and use what you can get. If I’m serving this as a single dish I shave some pecorino or parmesan over the asparagus before the final drizzle of oil (sometimes a sprinkling of toasted breadcrumbs too). As these cheeses are quite salty I don’t add any extra salt; but if the asparagus is part of a mixed antipasto I skip the cheese and add a little sprinkle of salt flakes.
Serves 4 as part of an antipasti misti
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