Asparagus with Romano Alfredo Olive Oil White Wine Reduction

Instructions

1. 1

   Rinse the asparagus and trim the woody ends. Set aside.

2. 2

   Heat the extra virgin olive oil in a large skillet over medium heat. Add the smashed garlic cloves and sauté for 1-2 minutes until fragrant, but not browned.

3. 3

   Add the asparagus to the skillet and toss to coat in the oil and garlic. Sauté for 3-4 minutes until the asparagus is bright green and just tender.

4. 4

   Remove the asparagus and garlic from the skillet and set aside, keeping warm.

5. 5

   In the same skillet, pour in the dry white wine and bring to a simmer. Let it reduce by half, about 2-3 minutes.

6. 6

   Lower the heat and add the heavy cream, stirring to combine. Simmer gently for 2-3 minutes until slightly thickened.

7. 7

   Stir in the grated Romano cheese, fresh marjoram, crushed peppercorns, and sea salt. Continue stirring until the cheese is melted and the sauce is smooth.

8. 8

   Return the asparagus to the skillet and toss gently to coat with the Alfredo sauce.

9. 9

   Serve immediately, garnished with extra Romano cheese and a sprinkle of marjoram if desired.