Asparagus with Taleggio and Pine Nuts: The Best Asparagus with Taleggio and Pine Nuts Recipe from Cook'n

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	Asparagus with Taleggio and Pine Nuts

Serves: 6

(Asparagi con Taleggio e Pinoli)
Category: Asparagus
Makes 6 to 8 servings
Not far from Peck's, the famous gastronomia (gourmet food store) in Milan, is the Trattoria Milanese. It is a great place to try simple, classic Lombardian dishes, such as these asparagus topped with taleggio--a buttery, semisoft and aromatic cow's milk cheese that is made locally and is one of Italy's finest cheeses. Fontina or Bel Paese can be substituted if taleggio is not available.

   2 pounds asparagus
   Salt
   2 tablespoons unsalted butter, melted
   6 ounces taleggio, fontina cheese (Fontina Valle d'Aosta) or Bel Paese, cut into bite size pieces
   1/4 cup chopped pine nuts or sliced almonds
   1 tablespoon plain bread crumbs

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1 Place a rack in the center of the oven. Preheat the oven to 450°F. Butter a 13 × 9 × 2-inch baking dish.

2 Trim off the base of the asparagus at the point where the stem turns from white to green. To peel the asparagus, start below the tip and, using a swivel-blade peeler, strip away the dark green peel down to the stem end.

3 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 by 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.

4 Arrange the asparagus in the baking dish. Drizzle with the butter. Scatter the cheese over the asparagus. Sprinkle with the nuts and bread crumbs.

5 Bake until the cheese is melted and the nuts are browned, about 15 minutes. Serve hot.

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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