Ina Garten's Cacio e Pepe Roasted Asparagus
Barefoot Contessa
Notes
The peeler works best if you dip it in a glass of water from time to time.
Ingredients
- 1 1/2 pounds thick asparagus spears
2 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
3 tablespoons freshly grated Italian Pecorino cheese
1 tablespoon freshly grated Italian Parmesan cheese
1 lemon, quartered
Fleur de sel
Directions
- Preheat the oven to 230°C (or gas mark 8).
- Place 2 1/2 litres of water and 2 tablespoons of salt in a large pot. Cover the pot and bring the water to a boil.
- Remove and discard 4 centimetres from the woody ends of the asparagus.
- Peel the bottom 5 centimetres of each spear with a vegetable peeler (see note above).
- When the water boils, add the asparagus and blanch for three to four minutes, until al dente. Drain in a colander.
- Transfer the asparagus to a 22 x 33-centimetre rectangular baking dish and add the butter, one teaspoon of salt, and 1/2 teaspoon of pepper. Toss to coat.
- Arrange the asparagus decoratively in a baking dish before sprinkling with the Pecorino and Parmesan cheese.
- Roast for five minutes, until the cheese melts.
- When the asparagus is done baking, squeeze on some lemon juice, sprinkle with fleur de sel, and serve hot.
Information
- Category
- Side Dishes
- Yield
- Serves 4 people
- Prep Time
- 15 minutes
- Cook Time
- 8 minutes
- Total Time
- 22 minutes, 59 seconds