Asparagus alla parmigiana: easy and quick recipe

Today we'd like to share a very simple recipe to make that requires little time and few ingredients.
Today's star is the asparagus!
Our principal ingredient takes its name from the Persian "sperega," meaning sprout; it was later called "asparaghos" by the Greeks, meaning "full of sap."
Asparagus belongs to the Liliaceae family, like garlic and onion, but contains more chlorophyll.
Being composed of 90% water and having very low caloric content, they are widely used in diets.

Asparagus also has interesting properties – diuretic and detoxifying – helping to cleanse the intestines, liver, kidneys, skin, and lungs. They strengthen blood vessels thanks to rutin and are rich in antioxidants, folic acid (to be taken during pregnancy to reduce malformations such as spina bifida in the fetus), and vitamin B9 (useful for cell renewal).
They also have a detoxifying effect, counteract free radicals, and help inhibit colon tumor cells.
In short, today we're offering you a cure-all!

Ingredients

• 10 asparagus spears
• 50 gr. of butter
• grated parmigiano as needed
• salt
• pepper

Preparation
Clean the asparagus by removing the tough part of the stem and scraping the white section.
Then boil them in salted water, drain them, and place them on a plate.
Separately, in a pan, let the butter melt, pour it over the asparagus, and sprinkle with a generous amount of parmigiano and pepper to taste.
Garnish with slivers of blanched almonds and get ready to enjoy a very delicate and flavorful dish.

Wine pairing
A great pairing could have come from Gewurztraminer, Riesling, or Pinot Grigio; but I was very struck by the aromas of the Sauvignon recommended by our Claudio Tenuta: the Solleone.
A demanding wine, unfiltered, aromatic, and best enjoyed at a slightly less cold temperature than other whites.
Many aromas in this wine that may not be easily understood by everyone – hydrocarbons, flowers, fruits… Persistence and sapidity!
Claudio had paired it simply and effectively with aged reggiano, spicy soppressata calabrese, and salame.
I enjoyed it but want to take a risk and turn everything upside down!
Even so, I continue to appreciate it.

Would you like a variation on the dish?
Try laying a fried egg sunny-side up on top.