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Ingredients
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Asparagus with Sunflower Aleppo Pecorino Butter
Method
Preparation
- 1
Prepare the Asparagus
Trim the woody ends off the asparagus and rinse under cold water. Pat dry.
- 2
Blanch the Asparagus
Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Once cooled, drain again and set aside.
- 3
Make the Sunflower Aleppo Pecorino Butter
In a small saucepan over medium heat, melt the butter. Once melted, add the sunflower seeds, Aleppo pepper, and a pinch of salt. Stir for about 2-3 minutes until the seeds are toasted and fragrant. Remove from heat and stir in the grated Pecorino cheese.
- 4
Combine
In a large bowl, toss the blanched asparagus with the sunflower Aleppo pecorino butter. Add freshly ground black pepper to taste.
- 5
Serve
Transfer the asparagus to a serving platter and drizzle any remaining butter on top. Serve warm.
