1 1/2 pounds asparagus
1 tablespoon unsalted butter
2 tablespoons Colavita extra-virgin olive oil
3 tablespoons grated Parmesan cheese
Salt to taste
Freshly ground black pepper to taste
Steam the asparagus in a covered stockpot large enough to accommodate the stems. Meanwhile, in a large skillet, melt the butter in the oil. Add the almost cooked asparagus to the skillet and sautй for a few minutes. Sprinkle with Parmesan cheese, salt and pepper.