Skillet Asparagus

• 1/4 pound (1 stick) butter
• 1 1/2 pounds fresh asparagus, trimmed and peeled
• 1/2 teaspoon salt
• 1/3 cup freshly grated Parmigiano-Reggiano or Grana Padano
• A 14-inch heavy-bottomed skillet with a cover

1. Melt the butter in the skillet over medium heat.
2. When it is just starting to bubble, lay in the spears in a single layer, sprinkle with salt, and shake to roll the asparagus and coat them.
3. Cover the pan and let the spears cook and steam for 4 to 5 minutes (or more, if they are very thick), shaking them around now and then.
4. Uncover, raise the heat slightly, and continue to cook another 4 minutes or so, shaking frequently, until lightly caramelized.
5. Lift the asparagus onto a warm platter.
6. The butter left in the pan should be starting to color; if not, cook a bit more, and when browning starts, swirl the pan to spread the color.
7. Remove from the heat, and scatter the cheese around in the hot pan, swirling again to blend it into the browned butter.
8. Pour the sauce over the asparagus and serve immediately.

butter, fresh asparagus, salt, skillet

Taken from www.epicurious.com/recipes/food/views/skillet-asparagus-384497 (may not work)