Fresh Asparagus With Parmesan Cheese
Submitted by brianjwood on August 14, 2002 at 12:25 pm

DESCRIPTION
Fresh Asparagus With Parmesan Cheese

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Since fresh asparagus is available year round these days, thanks
largely to growers in Chile, there is no reason to eat it only in the spring. Here is a savory preparation that will appeal even to asparagus "doubters":

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Asparagus with Parmesan

1 1/2 - 2 lbs (675 - 900 g) fresh asparagus, trimmed
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
1 cup (250 ml) freshly grated Parmesan cheese

Boil or steam the asparagus until tender but still a little
undercooked. Plunge into ice water and drain. Place the asparagus in a lightly greased baking dish and dot with the butter. Season with salt and pepper and top with the Parmesan. Bake in a preheated 450F(230C) oven just until the Parmesan begins to turn light brown, about 10 to 12 minutes. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
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