People often ask me why the asparagus in my eponymous restaurant tastes so much better than similar-looking spears they’ve had elsewhere. The answer is simple: We cook each batch to order. Most kitchens blanch the asparagus early in the day and then reheat it just before serving; a lot of flavor is lost that way. This is one of the first lessons my chef de cuisine Mark Lapico teaches new cooks at my flagship. Once you try this recipe at home, you’ll never throw your asparagus in ice water again. Of course, you can make this dish with olive oil, but it’s especially good with butter.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Bring a large pot of water to a rolling boil and salt it. Add the asparagus and cook until bright green and just tender, about 8 minutes. Drain well and transfer to a serving plate.
Step 2
Rub the butter all over the asparagus until melted. Using a Microplane or other fine grater, grate enough cheese to cover the asparagus in a single layer.
Step 3
Using the same grater, zest a quarter of the lemon over the cheese. Grind black pepper over the zest and serve immediately.
