HERBED ASPARAGUS WITH PARMESAN CHEESE (for six)
2 pounds pencil thin asparagus, trimmed
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 tablespoon chopped fresh Italian (flat leaf) parsley
1 tablespoon snipped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh rosemary
1 teaspoon coarsely ground black pepper
4 ounces Parmesan cheese, in one piece
1. Bring a large pot of water to a boil and add the asparagus. Simmer until just tender, 1-1/2 to 2 minutes. Drain and pat dry.
2. Combine the butter, pepper and chopped herbs in a small bowl and blend thoroughly.
3. Just before serving, melt the herb butter over medium heat in a large, heavy skillet. Add the asparagus and toss gently to heat through, 2 minutes.
4. Transfer asparagus to a warmed serving platter and shave Parmesan cheese over it.
from Julee Rosso and Sheila Lukins, The New Basics Cookbook