Italian Vegetable Dishes Recipes - Asparagus with Pepper Cream (Asparago con Panna Piccante) Recipe

Ingredients         

• 450 g/1lb asparagus, cleaned

• 25 g/2 tbsp unsalted (sweet) butter, melted

• 1.5 ml/1/4 tsp cayenne

• 60 ml/4 tbsp single (light) cream

• Salt and freshly ground black pepper

• 50 g/2 oz/1/2 cup Parmesan cheese, grated

Method:

1. Pour sufficient water into a frying pan (skillet) to give a depth of 2 cm/3/4 in. Add a pinch of salt and bring to the boil.

2. Add the asparagus spears and cook for 4-5 minutes until almost tender and drain, reserving the cooking liquid for further use as vegetable stock.

3. Melt the butter in a saucepan and add the cayenne and the cream. Season with the salt and pepper.

4. Pour over the asparagus and sprinkle over the Parmesan. Place under a hot grill (broiler) to brown.