"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Herbed Asparagus with Parmesan Cheese, by Zita Schneider, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Blanch asparagus in boiling water to tender crisp. Remove and pat dry. In small pan heat butter with chopped herbs and pepper.Add asparagus to reheat. Remove to serving platter and grate Parmesan cheese over asparagus.
I've potted fresh herbs so use them. Dried dill and rosemary may be substituted.
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