June 14, 2009

Roasted Asparagus Parmesan

A good complement to especially a chicken dish is this asparagus recipe.

Asparagus Parmesan

  • 1 pound green asparagus
  • Salt to taste
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • 3 tablespoons butter
Preheat the oven to 400. Soak the spears in cold water for a few minutes and wash away any dirt. Remove tough ends by bending the stalks toward the cut end until they naturally break leaving the tender and green spear. Discard the tougher ends. Bring enough water to cover an inch above the asparagus to a boil. Add a teaspoon of Accent and a dash of salt. When water reaches a rapid boil stage, drop spears into the pot. When boiling action resumes cook about 4 minutes. Remove from the boiling water and transfer to a bowl of ice water for 3 to 5 minutes. Drain well, and place the asparagus in a baking dish. Sprinkle with the cheese and drizzle with the butter. Bake in the oven for about 10 minutes or until golden on top. Serve warm.

Get this recipe and many more in my Grits to Guacamole cookbook, click here.


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