GRATINÉED ASPARAGUS WITH PARMESAN
Serves 4
2 pounds fresh asparagus
Salt
An oven-to-table baking dish
Butter for smearing and dotting the dish
2/3 CUp freshly grated parmigiano-reggiano cheese
1. Preheat oven to 450°.
2. Trim and boil the asparagus.
3. Smear the bottom of a rectangular or oval baking dish with butter. Place
the drained, boiled asparagus in the dish, laying them down side by side
in partly overlapping rows, with all the buds pointing in the same direction.
The tips of the spears in the top row should overlap the butt ends of the
stalks in the row below. Sprinkle each row with salt and grated cheese,
and dot with butter, before laying another row on top of it.
4. Bake in the uppermost rack of the preheated oven until a light, golden
crust forms on top. Check after 15 minutes' baking. After taking it out
of the oven, allow to settle for a few minutes before serving.
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