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Asparagi alla Parmigiana
Asparagus, Parma-Style
Asparagus, Parma-Style
Baking fresh asparagus in broth and cream is a traditional preparation that is quick and easy to prepare, a seasonal favorite. Next time you serve juicy baked ham or any roast, accompany it with Asparagi alla Parmigiana. Simply pop the asparagus casserole into your oven about 30 minutes before the ham or roast is finished baking, then serve both at table side.
Serves 4
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2
large bunches fresh asparagus
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chicken or vegetable broth
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heavy cream
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salt, freshly ground white pepper and grated nutmeg to taste
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grated Parmigiano-Reggiano
Glass or ceramic baking casserole (select a broad casserole)
1. Preheat the oven to 375º F/190º C. Trim off the ends of the asparagus spears. Peel lower half if preferred. Either steam or boil the spears for 1-2 minutes until they are moistened but barely cooked. Transfer to the baking casserole. (The asparagus finishes cooking in the oven.)
2. Casserole: Lay the asparagus spears flat in layers. (Best is only 2-3 layers.) Pour in just enough broth to cover the bottom by about 1/4", then pour in enough cream to reach just below the top of the spears. Season to taste, sprinkle a generous amount of grated Parmigiano-Reggiano over the top, making a light coating.
3. Place the casserole in the oven and bake for 30-35 minutes or until the liquid is reduced by about half, the asparagus is tender when pierced with a fork and the Parmigiano-Reggiano is bubbly golden brown. Allow to set for a minute or two, then serve immediately.
1. Preheat the oven to 375º F/190º C. Trim off the ends of the asparagus spears. Peel lower half if preferred. Either steam or boil the spears for 1-2 minutes until they are moistened but barely cooked. Transfer to the baking casserole. (The asparagus finishes cooking in the oven.)
2. Casserole: Lay the asparagus spears flat in layers. (Best is only 2-3 layers.) Pour in just enough broth to cover the bottom by about 1/4", then pour in enough cream to reach just below the top of the spears. Season to taste, sprinkle a generous amount of grated Parmigiano-Reggiano over the top, making a light coating.
3. Place the casserole in the oven and bake for 30-35 minutes or until the liquid is reduced by about half, the asparagus is tender when pierced with a fork and the Parmigiano-Reggiano is bubbly golden brown. Allow to set for a minute or two, then serve immediately.
