Friday, May 7, 2010

Asparagus Parmigiano

Asparagus is yet another vegetable that I am desperate to love! Though I must say, that falling in love with asparagus has every potential of being far easier to do than falling in love with artichokes. Either way, this dish was very good and very simple.
Asparagus Parmigiano
"The Culinary Enthuisiast Cooks Italian" Jeff Smith

1 pound thin asparagus
pinch of salt
2 tsp. olive oil
1/4 cup freshly grated Parmesan cheese
1 1/2 tbl. lemon juice
3 tbl. melted butter
freshly ground black pepper, to taste

Break the rough woody ends off the asparagus and discard. Fill a 12-qt. pot two-thirds full with cold water. Bring to a boil and add the salt and the oil. Blanch the asparagus for 2 minutes and drain. Immediately rinse in cold water to stop the cooking. Drain very well.

Place the asparagus in an 8x8 glass baking dish and sprinkle with the cheese. Drizzle the lemon juice and melted butter and top with the freshly ground black pepper. Bake in a preheated 350-degree oven for 5 to 7 minutes or until the cheese is melted.

No comments:

Post a Comment

Thanks for leaving a comment! I love hearing from you!