Serves: 4

INGREDIENTS

Asparagus:

• 2 bunches (about 2 pounds) thick green asparagus, ends broken off
• 1 tablespoon olive oil
• Salt and freshly ground pepper

Salsa:

• 1 cup chopped green olives
• 1/4 cup chopped parsley
• 1/4 cup chopped chervil
• 2 teaspoons lemon juice
• 1 teaspoon grated lemon zest
• 1 tablespoon chopped capers
• 1/4 cup grated Parmesan
• 1/4 cup olive oil

Crema:

• 2 cups whipping cream
• 1 cup grated Parmesan

METHOD

Preheat oven to 450 F.

Peel the asparagus from tip to base. Toss with 1 tablespoon olive oil, salt and pepper. Place on baking sheet and roast for 5 to 7 minutes, depending on thickness, until crisp-tender. Cool and reserve.

Combine olives, parsley, chervil, lemon juice, zest, capers and Parmesan. Stir in olive oil. Place asparagus on a serving platter and run salsa across the middle.

Bring whipping cream to a boil on medium-high heat. Boil until reduced by half (about 5 to 7 minutes). Stir in Parmesan and cook until sauce thickens (about 4 minutes). Season with salt and pepper if needed.

Serve the Parmesan crema alongside the asparagus, which can be either warm or room temperature.