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Volume III
November 11, 2011

Weekly Home / Recipe Center

Milan-Style Asparagus

Serves 4


1 pound thick fresh asparagus
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
salt to taste
pepper to taste

Trim off the base of the asparagus at the point where the stem turns from white to green. Bring 2 inches of water to a boil in a large skillet. Add asparagus and salt to taste. Cook until asparagus bends slightly when you lift them from the stem-end, 4-8 minutes. Drain them on paper towels and pat dry.Preheat oven to 450 degrees. Butter a large baking dish. Arrange the asparagus side by side in the baking dish. Overlap them slightly. Dot with butter and sprinkle with pepper and cheese. Bake for 15 minutes or until the cheese is melted and golden. Serve.

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