Asparagus with Parmigiano Romano Recipe
Asparagus with Parmigiano Romano
Flavours of Campania
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Cooking time: 30 minutes

Difficulty: Easy
- 800 g (1 3/4 lb.) asparagus
- 150 g (5 oz.) butter
- 50 g (2 oz.) Parmigiano Reggiano (parmesan) cheese
- Salt and pepper
  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

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An original recipe from Chef Lino Gagliardif of the Restaurant La Pampina, San Giuliano Milanese, outside Milan

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