Asparagus with Parmigiano Romano Recipe
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Cooking time: 30 minutes
Total time: 30 to 60 minutes
Preparation time: 10 minutes Cooking time: 30 minutes
Difficulty: Easy
Ingredients
Ingredients
- 800 g (1 3/4 lb.) Asparagus
- 150 g (5 oz.) butter
- 50 g (2 oz.) Parmigiano Reggiano (parmesan) cheese
- Salt and pepper
Method
- Clean and peel the asparagus; cut off the tough ends (about 5 cm) except for very young thin asparagus
- place the asparagus into lightly salted boiling water and cook for 10 minutes;
- drain and dry with a kitchen towel or paper towel;
- melt the butter in a skillet; when the butter begins to foam, add the asparagus, turning to coat;
- remove the asparagus and place it in a gratin dish; season with salt and pepper and cover with thin slices of Parmigiano;
- place under the broiler for a few seconds until the cheese forms a light crust; serve hot with an Italian Riesling.
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An original recipe from Chef Lino Gagliardif of the Restaurant La Pampina, San Giuliano Milanese, outside Milan
An original recipe from Chef Lino Gagliardif of the Restaurant La Pampina, San Giuliano Milanese, outside Milan
©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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