Preparation time: 10 minutes
Cooking time: 30 minutes

1. Clean and peel the asparagus; cut off the tough ends (about 5 cm) except for very young thin asparagus
2. place the asparagus into lightly salted boiling water and cook for 10 minutes;
3. drain and dry with a kitchen towel or paper towel;
4. melt the butter in a skillet; when the butter begins to foam, add the asparagus, turning to coat;
5. remove the asparagus and place it in a gratin dish; season with salt and pepper and cover with thin slices of Parmigiano;
6. place under the broiler for a few seconds until the cheese forms a light crust.

Italian riesling