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Sauteed Asparagus with Aged Gouda Cheese

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.

  • Servings: 4

Photography: James Baigrie

Source: Martha Stewart Living, July 2002


  • 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


  1. 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.

Cook's Notes

Shave cheese into delicate curls with a sharp paring knife or vegetable peeler. We used pencil-thin asparagus spears in this recipe, but you can use larger stalks; trim the tough ends before sauteeing.

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