Asparagus with Parmesan and Butter: The Best Asparagus with Parmesan and Butter Recipe from Cook'n

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	Asparagus with Parmesan and Butter

Serves: 4

(Asparagi alla Parmigiana)
Category: Asparagus
Makes 4 to 6 servings
This is sometimes called asparagi alla Milanese--asparagus, Milan style--though it is eaten in many different regions. If you can find white asparagus, they take particularly well to this treatment.

   1 pound thick asparagus
   Salt
   2 tablespoons unsalted butter
   Freshly ground black pepper
   1/2 cup freshly grated Parmigiano-Reggiano

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1 Trim off the base of the asparagus at the point where the stem turns from white to green. Bring about 2 inches of water to a boil in a large skillet. Add the asparagus and salt to taste. Cook until the asparagus bend slightly when you lift them from the stem end, 4 to 8 minutes. Cooking time will depend on the thickness of the asparagus. Remove the asparagus with tongs. Drain them on paper towels and pat them dry.

2 Place a rack in the center of the oven. Preheat the oven to 450°F. Butter a large baking dish.

3 Arrange the asparagus side by side in the baking dish, overlapping them slightly. Dot with butter and sprinkle with pepper and the cheese.

4 Bake 15 minutes or until the cheese is melted and golden. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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