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Sauteed Asparagus with Aged Gouda Cheese

Recipe photo courtesy of James Baigrie

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.

Source: Martha Stewart Living, July 2002



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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