Asparagi alla Parmigiana
Tender young green asparagus spears blanched and baked with sweet cultured butter and a blanket of aged Parmigiano Reggiano until golden, bubbling, and delicately nutty.
Ingredients
- • 600g fresh green asparagus, woody ends trimmed
- • 50g unsalted cultured butter, melted
- • 60g Parmigiano Reggiano DOP, freshly grated
- • Flaky sea salt and freshly ground black pepper
- • Pinch of freshly grated nutmeg
Preparation Steps
Snap off the woody fibrous ends of the asparagus spears. Drop the spears into a wide pan of salted boiling water and blanch for 3-4 minutes until vibrant green and tender-crisp. Immediately refresh in ice water and drain thoroughly.
Preheat oven to 200°C. Generously butter an oval gratin dish. Arrange the blanched asparagus spears in a single neat layer, alternating tip directions.
Drizzle the melted butter evenly over the asparagus spears. Season with a light pinch of sea salt, black pepper, and nutmeg, then shower generously with grated Parmigiano Reggiano.
Bake in the upper part of the oven for 10-12 minutes until the butter is foaming and the cheese forms a golden, crisp crust. Serve immediately as a prime contorno.