Made for supper last night as a side totally awesome. I did however do my own thing but kept the basic recipe. I like to snap my asparagus by holding ends and bending them till they break so as to remove the tough section. I did braise with julienne carrots for about ten minutes then drained but put into a cast iron skillet and arranged for presentation. I then topped with chopped Roma tomatoes, a blend of fresh grated Parmesan, Asiago, Romano cheeses, some fresh homemade Queso cheese that I had and a little and some grated mozzarella. Seasoned with a little salt and pepper and oregano drizzled with olive oil and put in broiler to just melt cheese then topped with some fresh snipped cilantro. Absolutely wonderful accompaniment to any dish. If anyone does not like asparagus you got to try this, you will be converted. Great change from the lemon & garlic and grilled, baked etc. Will be making this again and again for sure. Thank you Cari for the recipe. Your recipe in Italian contorno di asparagi.
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Made for supper last night as a side totally awesome. I did however do my own thing but kept...