For 4 people
For 4 people
In a large saucepan or a Dutch oven, bring a large volume of slightly salty water to a boil.
Attach the green asparagus by boots of 8 between them. At the boil, immerse them in the water and cook for about 6 minutes.
At the end of cooking, drain the asparagus, dry them and remove the boots. Place them in a closed dish or covered with a sheet of aluminum foil to keep them warm.
In a saucepan, melt the butter and let it color until it is slightly hazelnut.
Meanwhile, grate the parmesan and sprinkle it on the asparagus. Lightly pepper.
Pour the hot butter over the parmesan asparagus. Rectify the seasoning if necessary and serve.
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