Side Dishes

Ina Garten Asparagus Cacio e Pepe

Ina Garten Asparagus Cacio e Pepe

Ina Garten’s Asparagus Cacio e Pepe is made with thick asparagus spears, unsalted butter, freshly grated Italian Pecorino cheese, freshly grated Italian Parmesan cheese, lemon, and fleur de sel. This delicious Asparagus Cacio e Pepe recipe creates a tasty side dish that takes about 20 minutes to prepare and can serve up to 4 people.

This Asparagus Cacio e Pepe Recipe Is From Go-To Dinner Cookbook by Ina Garten.

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Ingredients Needed:

  • Kosher salt and freshly ground black pepper (to taste)
  • 1½ pounds (680 grams) thick asparagus spears
  • 2 tablespoons (28 grams) unsalted butter (melted)
  • 3 tablespoons freshly grated Italian Pecorino cheese
  • 1 tablespoon freshly grated Italian Parmesan cheese
  • ½ lemon (juiced)
  • Fleur de sel or sea salt (for garnish)

How To Make Asparagus Cacio e Pepe:

  1. Preheat the Oven: Preheat your oven to 450°F (230°C).
  2. Prepare the Asparagus: Boil 12 cups (2.8 liters) of water with 2 tablespoons of kosher salt in a large pot. Remove the woody ends from the asparagus and peel the bottom 2 inches (5 cm) of each spear with a vegetable peeler. Blanch the asparagus in the boiling water for 3 to 4 minutes until just al dente, then drain.
  3. Roast the Asparagus:Place the asparagus in a 10 × 13-inch (25 × 33 cm) baking dish. Toss with melted butter, 1 teaspoon of kosher salt, and ½ teaspoon of pepper. Arrange the asparagus decoratively, sprinkle with Pecorino and Parmesan cheese, and roast for 5 minutes until the cheese melts.
  4. Finish and Serve:Squeeze lemon juice over the roasted asparagus, sprinkle with fleur de sel or sea salt, and serve hot.
Ina Garten Asparagus Cacio e Pepe
Ina Garten Asparagus Cacio e Pepe

Recipe Tips

  1. Use Fresh Asparagus: Choose thick asparagus spears for the best texture and flavor. Fresh asparagus will give a crisp bite and better taste.
  2. Blanch Just Right: Don’t over-blanch the asparagus. Cook it for 3 to 4 minutes until just al dente to ensure it remains tender yet slightly crisp after roasting.
  3. Drain Well: Make sure to drain the asparagus thoroughly after blanching to prevent excess water from making the dish soggy during roasting.
  4. Melt the Butter First: Melt the butter before tossing it with the asparagus to ensure even coating and enhance the flavor.
  5. Adjust Salt to Taste: Be careful with the amount of kosher salt you use, as the Pecorino and Parmesan cheeses already add saltiness. Taste and adjust as needed before roasting.

How To Store & Reheat Leftovers

  • Refrigerate: Let the leftover Asparagus Cacio e Pepe cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator. It will keep well for up to 3 days.
  • Reheating: To reheat leftovers, place leftovers Asparagus Cacio e Pepe in an oven-safe dish, cover with foil, and heat at 350°F (175°C) for 10-15 minutes until warmed through.

Nutrition Facts

Serving Size: 1 serving (approximately 1/4 of the recipe)

  • Calories: 160
  • Total Fat: 11 g
  • Saturated Fat: 7 g
  • Cholesterol: 30 mg
  • Sodium: 650 mg
  • Potassium: 250 mg
  • Total Carbohydrate: 10 g
  • Dietary Fiber: 4 g
  • Sugars: 3 g
  • Protein: 8 g

Try More Ina Garten Recipes:

Ina Garten Asparagus Cacio e Pepe
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Print Recipe

Ina Garten Asparagus Cacio e Pepe

Author: Rihab Cooking Method:Roasting Cuisine:American Courses:Sides Recipe Keys: A Asparagus Cacio e Pepe
Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: minutesTotal time: 20 minutesServings:4 servingsCalories:160 kcal Best Season:Suitable throughout the year

Description

Ina Garten’s Asparagus Cacio e Pepe is made with thick asparagus spears, unsalted butter, freshly grated Italian Pecorino cheese, freshly grated Italian Parmesan cheese, lemon, and fleur de sel. This delicious Asparagus Cacio e Pepe recipe creates a tasty side dish that takes about 20 minutes to prepare and can serve up to 4 people.

Ingredients

Instructions

  1. Preheat the Oven: Preheat your oven to 450°F (230°C).
  2. Prepare the Asparagus: Boil 12 cups (2.8 liters) of water with 2 tablespoons of kosher salt in a large pot. Remove the woody ends from the asparagus and peel the bottom 2 inches (5 cm) of each spear with a vegetable peeler. Blanch the asparagus in the boiling water for 3 to 4 minutes until just al dente, then drain.
  3. Roast the Asparagus:Place the asparagus in a 10 × 13-inch (25 × 33 cm) baking dish. Toss with melted butter, 1 teaspoon of kosher salt, and ½ teaspoon of pepper. Arrange the asparagus decoratively, sprinkle with Pecorino and Parmesan cheese, and roast for 5 minutes until the cheese melts.
  4. Finish and Serve:Squeeze lemon juice over the roasted asparagus, sprinkle with fleur de sel or sea salt, and serve hot.

Notes

  • Use Fresh Asparagus: Choose thick asparagus spears for the best texture and flavor. Fresh asparagus will give a crisp bite and better taste.
  • Blanch Just Right: Don’t over-blanch the asparagus. Cook it for 3 to 4 minutes until just al dente to ensure it remains tender yet slightly crisp after roasting.
  • Drain Well: Make sure to drain the asparagus thoroughly after blanching to prevent excess water from making the dish soggy during roasting.
  • Melt the Butter First: Melt the butter before tossing it with the asparagus to ensure even coating and enhance the flavor.
  • Adjust Salt to Taste: Be careful with the amount of kosher salt you use, as the Pecorino and Parmesan cheeses already add saltiness. Taste and adjust as needed before roasting.
Keywords:Ina Garten Asparagus Cacio e Pepe

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