Asparagus cacio e pepe from Go-To Dinners (page 175) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Skamper on June 20, 2023

    Very good. I had just over a pound of asparagus slightly wider than a pencil and blanched it for a little over 3 minutes. I reduced the other ingredients accordingly, and used all parmesan cheese.

  • anya_sf on December 03, 2022

    Really delicious! I started with 2 lbs imported, out-of-season asparagus, so the woody ends were pretty long, and didn't adjust the seasonings. I worried the asparagus might be too salty, but it tasted just right - no need to sprinkle with fleur de sel. With fresh, local asparagus, the blanching time could probably be reduced.

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