Ingredients
- tablespoons Bertolli Classico Olive Oil
- bunch fresh asparagus
- tablespoon minced garlic
- tablespoons Parmesan cheese
- Salt and pepper to taste
Instructions
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Step 1
First, I rinse the asparagus and pat it dry with a clean towel. I like to check the ends—if they feel woody, a quick snap removes the tough part, or you can trim with a knife. Next, I set a skillet over medium-high heat and pour in the Bertolli Classico olive oil. Once the oil shimmers, I add the minced garlic and asparagus spears. The key is to let them sizzle, stirring now and then, for about 10 minutes. You want the asparagus tender but still with a slight bite. When they’re ready, I turn off the heat and sprinkle the Parmesan right over the pan while it’s still hot—the residual warmth melts it slightly. A pinch of salt and a few grinds of black pepper finish the dish. I serve it straight from the skillet for a rustic touch.
Chef's Tip
I always save a few raw asparagus tips to toss in at the last minute for a crisp texture contrast. Also, using a good-quality olive oil like Bertolli Classico makes all the difference—its fruity notes enhance the vegetable’s natural sweetness.
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 keep the asparagus from getting mushy; avoid the microwave if you want to preserve the texture.
Variation Tips
For a citrusy twist, add a squeeze of fresh lemon juice and a bit of lemon zest before serving. You can also swap the Parmesan for crumbled feta or add toasted pine nuts for extra crunch and a nutty dimension.