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GLAZED ASPARAGUS WITH BUTTER AND PARMESAN

There’s something about asparagus and Parmesan cheese – a match made in heaven. This is an easy way to cook asparagus. You can also brush spears with butter and grill or roast.

20 medium green asparagus spears (about 1 pound), trimmed to about 5 inches and peeled

1 teaspoon fine sea salt

3 tablespoons unsalted butter

1/4 cup freshly grated Parmigiano-Reggiano cheese

freshly ground black pepper

Bring a large pot of water, with the salt, to a boil. Tie the asparagus together in two or three bunches. Steam the bunches, upright, for about 3 minutes. Remove the asparagus and pat the bunches dry.

Melt butter in a large skillet over medium heat (if you have just one large frying pan, cook in two batches). Add the asparagus to the pan in a single layer and roll the stalks around so that each gets well covered with butter and saute for 2 minutes. Sprinkle on the Parmesan and remove from the heat.

Grind some freshly ground pepper over each serving and serve immediately. Serves 2-4

PICKLED ASPARAGUS

Use a spear of asparagus in a Caesar instead of celery – makes a great garnish.

5 pounds of fresh asparagus

garlic, dill seed, mustard seed, peppercorns

8 cups water

1 1/2 cups white vinegar

3 tablespoons pickling salt

1/2 cup white sugar

Wash asparagus well and soak in ice water while you are preparing the 6 pint jars.

Place 1/2 clove of garlic, 1 tsp. dill seed, 1 tsp. mustard seed, and 6 peppercorns in the bottom of each jar.

Pack asparagus, tips up in jar. Don't waste tender ends. Can them also for bite size treats. Bring water, white vinegar, pickling salt and sugar to a boil and pour over asparagus, covering the tips with brine. Seal with two-part canning lids and process in boiling water bath for 5 to 6 minutes.