This recipe is from Michelin star chef Olivier Detombe. He runs his own restaurant in the Belgian capital, Brussels. Peel the asparagus, cut into 2 cm long pieces and fry in butter. Add water.

Slowly add vegetable broth. 3. Add asparagus, previusly cut and slightly cooked in butter, salt and pepper. Cook for another 15-16 minutes. 4. Remove from heat and amalgamate parmigiano cheese adding ...

Try my Cheesy Asparagus next! 📋 You can find the full ingredient list in the Recipe Card below the article. Wash and pat dry chicken with a towel and place on a clean chopping board.