Emilia-Romagna Recipes
Asparagi alla Parmigiana

Asparagi alla Parmigiana

Asparagus parmesan

How to make the Asparagi alla Parmigiana:

Roasting is an excellent way to prepare asparagus. This simple dish with a tasty Parmesan crust is a snap to throw together. Asparagi alla parmigiana is a springtime favorite in northern Italy

1. Preheat oven to 450°F. Butter a shallow gratin or baking dish that is just large enough to hold the asparagus. Place a layer of asparagus in the dish, with the tips all facing the same direction. Sprinkle with a little salt and pepper and some of the cheese. Keep adding layers until all asparagus and all cheese is used, finishing with the cheese.
   
   
2. Dot the top of the dish with the pieces of butter and place the dish on the top rack of the oven. Bake for about 15-20 minutes, or until the asparagus is cooked through and beginning to brown and the cheese is melted.
   
   

Variations

• Instead of the butter use olive oil or half butter and half olive oil.
• Use half Parmesan and half shredded fontina cheese for a creamier gratin.
• Layer a couple of slices of prosciutto in with the asparagus if you like.
• Sprinkle with a little lemon zest for added zing.
  
  

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM