aem@mthvax.cs.miami.edu (a.e.mossberg) (07/12/90)
Here is my adaptation of a wonderful asparagus recipe I just discovered.
It goes very well with the Italian Rosemary Potato recipe I recently posted.
The recipe is a traditional Tuscan one (I think).
Asparagus with Parmesan Cheese
1 bunch medium asparagus, trimmed 1/3 cup freshly grated Parmesan
2 Tbsp unsalted butter pinch of freshly grated nutmeg
Trim the asparagus by holding each stalk at both ends and gently bending
until it snaps in two. Discard the lower, woody part (or save it for
soup stock). Lay the asparagus in enough water to come 2/3 of the way
up eac stalk. Bring to a boil and cook 2 or 3 minutes, until a fork
can pierce the thickest stalk. Do not overcook. Drain the asparagus
and place in a deep platter.
Meanwhile, melt the butter in a small saucepan over moderate heat until
it just starts to turn brown. Remove from heat (it will continue to brown
a little as it sits). Pour a little of the butter over the asparagus
and toss to coat. Sprinkle some of the cheese and all of the nutmeg
over and toss again. Pour on the remaining butter and sprinkle with
the remaining cheese. Makes 2 servings.
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Ted Richards ...uunet!utai!lsuc!isgtec!ted ted@isgtec.UUCP
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