Ingredients
- bunch fresh asparagus, trimmed
- /3 cup water
- /4 cup olive oil
- /2 cup grated Parmesan cheese
- grape tomatoes, halved
Instructions
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Step 1
Trim the woody ends off the asparagus so they cook evenly. Arrange them in a single layer in a 10-inch skillet with the water, cover, and cook over medium heat until tender, about 10 minutes. Drain well. Reduce the heat to low and return the skillet to the stove. Drizzle the asparagus with olive oil and sprinkle generously with Parmesan cheese. Scatter the halved grape tomatoes over the top, then cover and let everything sit until the cheese melts and the tomatoes soften slightly, about 2 minutes. Give the skillet a gentle shake before transferring to a serving dish. It’s that simple—and always a hit.
Chef's Tip
I’ve found that shaving the asparagus stalks with a vegetable peeler after steaming gives them a more delicate texture and helps the cheese cling better. A sprinkle of lemon zest just before serving adds a bright, fresh note.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to maintain texture; the microwave can make the asparagus mushy.
Variation Tips
Swap the Parmesan for crumbled feta or goat cheese for a tangy twist. Add a handful of toasted pine nuts or slivered almonds just before serving for extra crunch and healthy fats.