Remember that time you went out to eat and you thought to yourself, "That was good, but there was just too much cheese?" Neither can I. You should keep that in mind when you're performing the tedious task of cheese grating. This is another broiled asparagus recipe that will take about 8 minutes so when you put the asparagus and shallots into the broiler you should be grating cheese for at least half of the amount of time that the asparagus is under the heat. Unless you're slow at grating cheese. Then you should be grating for the full amount of time. I don't like to give strict measurements on cheese but in my experience the more you have the less likely you are to be disappointed that there's not enough. It's math.
It was brought to my attention earlier today that grilling a steak isn't just common knowledge passed from one generation to another that can be taken for granted. I was at a butcher shop with a man that confessed that he wasn't that good at grilling. He said that he considered "taking a class on it". I thought it was the most effeminate thing that I had ever heard from a man before. I always knew it was a fickle art form but it's nothing like trying to teach your rebellious child appreciation for abstract expressionism. So this is how you're supposed to grill a steak:
1. Lay your steak(s) out so they reach room temperature.
2. Heat your grill (high medium heat) so they're going onto a hot grill and they're searing when they touch.
3. Leave it on the first side for 7-9 minutes. (This varies depending on the thickness)
4. Flip once. Only once. When you keep turning it over it dries it out.
5. Let it cook until it's just a little too pink for your taste.
6. Let it rest for at least 5 minutes before you serve it.
If you under-cook your steak just a bit then as you're letting it rest your steak is going to cook itself to your desired outcome. If you cook it on the grill to the place you want it done to, then as your steak is sitting it's going to over-cook itself and you will end up with a slightly over-cooked steak.
Now that that's settled we can move on to the important part: shallots and asparagus!
1/2 bundle of asparagus
1 1/2 shallot
Parmesan Cheese (To Taste)
Cut (or snap) the coarse ends off the asparagus. Place them in a pan that's broiler safe. Cast iron or a cookie sheet that has aluminum foil across the top. Add your salt, pepper and drizzle olive oil over them all evenly. Put them in the broiler on high for 7-8 minutes. Grate your cheese while this is happening. After they're blackened and almost done pour your grated Parmesan across the top and put back into the broiler for an additional minute. Serve immediately. Enjoy.
I have two post scripts to add to this post:
1. I assume children don't care for abstract expressionism for two reasons. 1. Most people don't seem to. 2. They always seem to be concerned with coloring inside of lines. Which is counter intuitive to the abstract expressionist.
2. When I made this recipe the person I cook for ate all of her asparagus before she ate all of her steak. As you can imagine she's tired of asparagus. I took this as a compliment.