Asparagus with Parmesan Cheese

Serves 4 in about 11 minutes. The pressure cooker brings tsp lemon juice and garlic together.

Ingredients

• 1 bunch fresh asparagus, about 10 oz
• ½ cup water
• 4 tbsp butter
• 1 clove garlic, minced (optional)
• ¼ tsp salt
• 2-4 tsp fresh lemon juice (optional)
• ¼ cup grated parmesan cheese

Method

1. Make sure your asparagus fit in the pot. Trim the ends to make them fit.
2. Stir in the water and butter to the pot. Also add garlic, if using.
3. Press the Pressure Cook/Manual button or dial. Then press the +/- button or dial to select 1 instant. Select 0 minutes for thinner asparagus*, or for crisper results.
4. When the butter is melted and the water is hot, add the asparagus, laying half in the pot, and the other half crossways over the first layer. You don't need a steamer rack, it is optional.
5. Close the lid and set the steam release knob to the Sealing position. The pot will take a few minutes to come to pressure.
6. As soon as the cooking cycle is finished, turn the steam release knob to the Venting position. When the pin in the lid drops back down, open the lid.
7. Use tongs to gently take the asparagus out of the pot onto a plate.
8. Stir in the salt and lemon juice to the liquid in the pot. Taste and adjust salt and/or lemon juice as needed.
9. Mix in the parmesan and then spoon mixture over the asparagus.
10. Plate immediately.

More instant pot ideas are in the instant pot collection.