{"id":274401,"date":"2025-06-05T07:01:00","date_gmt":"2025-06-05T07:01:00","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/asparagus-with-parmesan-cream-sauce-lisas-kitchen-vegetarian-recipes-cooking-hints\/"},"modified":"2025-06-05T07:01:00","modified_gmt":"2025-06-05T07:01:00","slug":"asparagus-with-parmesan-cream-sauce-lisas-kitchen-vegetarian-recipes-cooking-hints","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=274401","title":{"rendered":"Asparagus with Parmesan Cream Sauce | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints"},"content":{"rendered":"


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\"Asparagus<\/a><\/div>\n

Today, an incredibly easy and quick dish to celebrate the all-too-brief asparagus harvest in southwestern Ontario. Asparagus is available in grocery stores year round, of course, but the local asparagus is just so fresh and vibrant that the imported asparagus just doesn’t compare. This one-pan delight comes together in less than ten minutes. Simply simmer the asparagus with cream, stir in some fresh grated Parmesan cheese with a bit of lemon juice, and garnish with fresh chives. Heavenly.
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To change this up from a side dish, you can create a vibrant pasta dish. Simply increase the amount of cream used by about a cup and the Parmesan by an additional 1\/2 cup. Remove the asparagus with tongs, toss one pound of fresh cooked pasta of your choosing with the sauce, and serve, topped with aparagus, for a delightful lunch or light supper.\n<\/p>\n

\"Asparagus<\/a><\/div>\n

If you want a dairy-free version of this dish, substitute the cream with coconut milk and use vegan Parmesan<\/a> instead of regular Parmesan. <\/p>\n

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\"AsparagusAsparagus with Parmesan Cream Sauce<\/span><\/td>\n<\/tr>\n
Recipe by Lisa Turner<\/span>
Published on June 2, 2025<\/p>\n

Quick and easy but elegant and delicious asparagus cooked in a simple Parmesan and cream sauce<\/span><\/p>\n

Preparation: 5 minutes
Cooking time: 10 minutes<\/p>\n

\"PrintPrint this recipe<\/a><\/p>\n

Ingredients:\n<\/p>\n

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  • 1 bunch asparagus, tough ends trimmed, and cut into halves<\/li>\n
  • 3\/4 cup heavy or whipping cream<\/li>\n
  • 1\/2 teaspoon dried red chili flakes (optional)<\/li>\n
  • 1 teaspoon sea salt,<\/li>\n
  • 1\/2 cup fresh grated Parmesan cheese<\/li>\n
  • 1 teaspooon lemon juice<\/li>\n
  • 1 1\/2 tablespoons fresh chives, finely chopped<\/li>\n
  • fresh cracked black pepper, to taste<\/li>\n<\/ul>\n

    Instructions:<\/p>\n

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    • \n

      \nIn a large pan, combine the asparagus, cream, chili flakes if using, and salt. Bring to a boil, reduce the heat to medium, cover, and simmer for about 3 minutes. Remove the lid, and continue to cook for another 5 minutes or until the asparagus is tender.<\/p>\n<\/li>\n

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      \nRemove from heat and stir in the Parmesan, lemon juice and black pepper. Serve hot, sprinkled with chives.<\/p>\n<\/li>\n<\/ul>\n

      Makes 4 servings<\/span><\/td>\n<\/tr>\n<\/table>\n<\/div>\n

      \"Asparagus<\/a><\/div>\n

      Other asparagus recipes to try from Lisa’s Vegetarian Kitchen:
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      Asparagus with Spiced Tomato and Crumbled Paneer<\/a>
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      Asparagus and Peas in a Creamy Mustard Sauce<\/a>
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      Asparagus Mimosa<\/a>
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      Asparagus and Pesto Risotto with Mushrooms<\/a><\/p>\n

      On the top of the reading stack: The Cultural Revolution: A People’s History, 1962\u20151976 by Frank Dik\u00f6tter<\/a>\n<\/p>\n<\/div>\n