Description
Ina Garten’s asparagus cacio e pepe elevates classic pasta with fresh spring vegetables and rich pecorino cheese. Creamy parmesan sauce coats perfectly al dente pasta, delivering a luxurious Italian-inspired dish you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1½ pounds (680 grams) thick asparagus spears
- 2 tablespoons (28 grams) unsalted butter
- 3 tablespoons freshly grated Italian Pecorino cheese
- 1 tablespoon freshly grated Italian Parmesan cheese
Seasoning Ingredients:
- Kosher salt
- Freshly ground black pepper
- ½ lemon (juiced)
Finishing Ingredients:
- Fleur de sel or sea salt (for garnish)
Instructions
- Prepare a large pot of water by bringing to a rolling boil, seasoning generously with of kosher salt.
- Trim the woody ends from the asparagus spears and delicately peel the bottom 2 inches (5 centimeters) using a vegetable peeler to ensure tender, uniform stalks.
- Submerge the asparagus in the boiling water, blanching for 3 to 4 minutes until the vegetable reaches a crisp yet tender al dente texture, then immediately drain and transfer to an ice bath to halt the cooking process.
- Preheat the oven to 450°F (230°C), allowing sufficient time for thorough heating.
- Transfer the blanched asparagus to a 10 × 13-inch (25 × 33 centimeters) baking dish, drizzling with melted butter and seasoning with of kosher salt and ½ teaspoon of ground black pepper.
- Arrange the asparagus in an elegant, slightly overlapping pattern and generously sprinkle with grated Pecorino and Parmesan cheeses.
- Roast in the preheated oven for 5 minutes, or until the cheese melts and develops a golden, slightly crispy appearance.
- Remove from the oven and finish by squeezing fresh lemon juice over the roasted asparagus, then garnish with a delicate sprinkle of fleur de sel or sea salt before serving immediately.
Notes
- Capture Peak Freshness: Select vibrant green asparagus spears with tight, compact tips, ensuring maximum flavor and optimal texture for your roasted dish.
- Master Blanching Technique: Briefly plunge asparagus into boiling water for precisely 3-4 minutes, creating a perfect al dente foundation that maintains crisp integrity during roasting.
- Eliminate Excess Moisture: Thoroughly pat asparagus dry after blanching, preventing unwanted sogginess and guaranteeing a crisp, golden-brown finish when roasted.
- Butter Distribution Magic: Gently warm butter before coating asparagus, allowing for seamless flavor infusion and uniform seasoning across every delectable spear.
- Strategic Salt Balance: Taste and carefully season with kosher salt, considering the inherent saltiness of Pecorino and Parmesan cheeses to achieve a harmonious flavor profile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 160
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg