Fresh asparagus and parmesan cheese
250 g asparagus / serving
Water
Salt
1 tsp honey
1/2 sliced lemon
2 tbs olive oil
Parmesan chips
Whipped butter
Peel the asparagus and cut away about 1 cm at the bottom of the
stalks and discard. Boil the asparagus in an asparagus saucepan or
a saucepan with high sides. Tie the asparagus together to avoid
breaking them. Bring the water to a boil and add the spices. Put
the asparagus standing in the saucepan, so that the tips remain
above water. The tips will cook in the steam. Cook about 5–20
minutes. When the stalks have softened the asparagus is ready.
Drain and put on heated serving plate. Serve with whipped butter or
hollandaise sauce and parmesan chips.