Aged Gouda has a sharp, nutty flavor that is slightly more pronounced than in younger versions of the Dutch cheese; Parmesan or pecorino can also be used.
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1 tablespoon plus 1 1/2 teaspoons unsalted butter
1 pound thin asparagus, trimmed
Coarse salt and freshly ground pepper
2 ounces aged Gouda cheese, shaved
Melt the butter in a large skillet over medium-high heat. Add asparagus spears, and saute until they are tender and bright green, 2 to 3 minutes. Season with salt and pepper. Transfer to a large platter, and top with Gouda. Serve immediately.
Shave cheese into delicate curls with a sharp paring knife or vegetable peeler.