Asparagus with Spring Onions and Parmigiano
If it’s April and early spring, then chances are asparagus will be plentiful in France! Renowned chef, journalist, and cookbook author Susan Herrmann Loomis loves working with seasonal produce that she buys from the local market, and asparagus is no exception. In her Louviers home, discover Normandy cuisine during a special six-day culinary getaway on Rue Tatin. The course includes six classes as well as a visit to the market in Le Neubourg.
Please contact us for details on this or any of our France cooking vacations.
1 pound green asparagus (trimmed)
3 tablespoons extra-virgin olive oil
3 spring onions (or 1 bunch of scallions), trimmed and cut into thin slices
1 ounce Parmigiano Reggiano, finely grated
Fresh ground black pepper
Fleur de sel
Makes 4 servings
Rinse the asparagus.
Bring 2 cups of water to boil under a steam and over medium-high heat.
Put the asparagus in the steamer, cover, and steam until the asparagus is tender (but not mushy). This will take about 4 to 8 minutes, depending on the freshness of the asparagus.
While the asparagus steams, put the onions, olive oil, and cheese into a shallow bowl. Mix well.
When the asparagus is down cooking, transfer it immediately from the steamer to the bowl. Toss it gently in the cheese and onion mixture. Let sit for around 5 minutes.
Right before serving, sprinkle it with some fleur de del as well as pepper, if desired.By The International Kitchen