A good asparagus recipe can add a pop of flavor to a traditional three-course meal, without adding too many extra calories. It’s just the thing for those of us whose inner child makes a fuss at undressed vegetables. Recipe is courtesy of/copyright Chef Jacques Haeringer and L’Auberge Chez François.

This goes great with a hunk of steak, some fresh-cooked salmon, or even pork chops.

Alsatian Style Asparagus

Alsatian Style Asparagus


  • 8-10 ounces large asparagus
  • sea salt
  • freshly ground pepper
  • 2 tablespoons grated cheese (Parmesan or Gruyère)



Peel the asparagus, if desired, and cut off the tough lower stems. Steam the asparagus over salted water to blanch, about 2 minutes. Asparagus should remain fairly crisp. Drain at once on a towel.


Preheat the broiler.

Divide the drained asparagus between two ovenproof serving plates with the tips pointing in the same direction. Season with freshly ground pepper. Sprinkle the cheese over the plated asparagus and place under the broiler until the cheese is lightly browned.

The asparagus may be prepared ahead and reheated.

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