Native to Asia, asparagus was enjoyed by the Egyptians, Greeks and Romans. Asparagus is a favorite spring vegetable with an unmistakable flavor. Here we are presenting a baked au gratin version as a side dish that is as sophisticated as it is irresistible.
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INGREDIENTS |
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Asparagus |
1,500 |
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g |
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Salt |
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To taste |
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Grated Parmigiano Reggiano |
80 |
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g |
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Butter |
80 |
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g |
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PREPARATION |
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Clean and wash the asparagus and cook them for 10-20 minutes in boiling salted water, tying them into little bunches with the tips up and well out of the water. |
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Drain the asparagus and place them in a Pyrex baking dish with the tips toward the center. Sprinkle the tips with grated Parmigiano Reggiano. |
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Melt the butter in a saucepan and add the cheese. Put in the oven and bake at 250° for about 10 minutes and serve. |
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CHEF'S NOTE |
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Instead of butter or cheese, you can top your asparagus with a couple of spoonfuls of besciamella. |
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As an accompaniment to this tasty menu, we recommend a mellow, fragrant white wine with a dry flavor - something like a Verdicchio dei Castelli di Jesi; or a white wine with a delicate bouquet and fine, dry taste like a Sauvignon dei Colli Piacentini |
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