Serves 4 to 6
11/2 pounds asparagus, ends trimmed
2 tablespoons extra-virgin olive oil
2 tablespoons peeled and minced garlic
2 tablespoons sherry vinegar
1/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper, to taste
- Bring 2 quarts of salted water to boil in a saucepan. Blanch the asparagus for 3 to 4 minutes or until bright green and barely crisp. Immediately remove from water and place in a stainless steel bowl full of ice water, to stop the cooking process. Drain and set aside.
- In a heavy-bottomed sauté pan or cast-iron skillet, heat the oil on medium-high. Add the asparagus and garlic, and cook for 2 to 3 minutes, stirring frequently, until the garlic is golden brown. Remove from heat.
- Add the vinegar and cheese, and toss to combine thoroughly. Season with salt and pepper and serve immediately.