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.
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:
- Preheat the Oven: Preheat your oven to 450°F (230°C).
- 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.
- 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.
- Finish and Serve:Squeeze lemon juice over the roasted asparagus, sprinkle with fleur de sel or sea salt, and serve hot.
Recipe Tips
- 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.
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 Roasted Cauliflower With Lemon & Capers
- Ina Garten Roasted Broccolini & Cheddar
- Ina Garten Seared Salmon With Spicy Red Pepper Aioli
- Ina Garten Israeli Couscous
- Ina Garten Artichoke And Leek Bread Pudding
Ina Garten Asparagus Cacio e Pepe
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
- Preheat the Oven: Preheat your oven to 450°F (230°C).
- 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.
- 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.
- 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.
Ina Garten Asparagus Cacio e Pepe