- 2 bunches (about 2 pounds) thick green asparagus, ends broken off
- 1 tablespoon olive oil
- Salt and freshly ground pepper
- 1 cup chopped green olives
- 1/4 cup chopped parsley
- 1/4 cup chopped chervil
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon zest
- 1 tablespoon chopped capers
- 1/4 cup grated Parmesan
- 1/4 cup olive oil
- 2 cups whipping cream
- 1 cup grated Parmesan
Preheat oven to 450 F.
Peel the asparagus from tip to base. Toss with 1 tablespoon olive oil, salt and pepper. Place on baking sheet and roast for 5 to 7 minutes, depending on thickness, until crisp-tender. Cool and reserve.
Combine olives, parsley, chervil, lemon juice, zest, capers and Parmesan. Stir in olive oil. Place asparagus on a serving platter and run salsa across the middle.
Bring whipping cream to a boil on medium-high heat. Boil until reduced by half (about 5 to 7 minutes). Stir in Parmesan and cook until sauce thickens (about 4 minutes). Season with salt and pepper if needed.
Serve the Parmesan crema alongside the asparagus, which can be either warm or room temperature.