Carrabba's Itlain Grill Restaurant Recipe
1 pound of asparagus, woody stems snapped off
2 tablespoons unsalted butter
kosher salt and freshly ground black pepper
2 tablespoon freshly grated Romano cheese
Bring a large pot of water to a boil over high heat. And salt to taste. Add asparagus and cook until barely tender, about five minutes. Drain in a colander and rinse under cold water to stop the cooking. Drain again.
Melt the butter in a large saucepan over medium heat. And asparagus and cook, turning the asparagus in the butter, until coated and heated it through, about 2 minutes. Season with salt and pepper. Transfer to a serving dish. Sprinkle with the Romano cheese and the hot.