How to Cook Everything by Mark Bittman

Author:Mark Bittman
Language: eng
Format: azw3, epub, mobi, pdf
Publisher: John Wiley & Sons, Ltd.
Published: 2011-11-10T17:00:00+00:00

Asparagus with Parmesan

A simple but special side dish that people really love. Butter and Parmesan are always a great combination. If you don’t want to use butter, just eliminate it; the cheese alone will flavor the asparagus nicely.

Makes 4 servings

Time: 30 minutes

11⁄2 to 2 pounds asparagus, bottom ends snapped off, peeled up to the beginning of the flower (very thin asparagus need no peeling)

2 to 4 tablespoons butter, plus some for greasing the pan

Salt and freshly ground black pepper to taste

About 1 cup freshly grated Parmesan cheese

1 Simmer, steam, or microwave the asparagus; undercook it a little bit.

To simmer, lay them down in a skillet that can hold the spears without crowding; cover with salted water; cover the skillet; and turn the heat to high. Cook just until the thick part of the stalks can be pierced with a knife.

To steam, stand them up in a pot with an inch of salted water on the bottom (it’s nice, but hardly essential, to tie them in a bundle first). Cover and turn the heat to high. Cook just until the thick part of the stalks can be pierced with a knife.

To microwave, lay them in a microwave-proof plate or shallow bowl with about 2 tablespoons of salted water; cover with a lid or plastic wrap. Microwave on high for 3 minutes, shake the container, and continue to microwave at 1-minute intervals, just until the thick part of the stalks can be pierced with a knife.

2 Drain and plunge the asparagus into ice water, then drain and dry. (You may prepare the recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.) Preheat the oven to 450°F.

3 Butter a casserole or baking pan, then place the asparagus in it. Dot with as much or as little butter as you like and sprinkle with salt and pepper. Scatter about two-thirds of the cheese over the asparagus and bake until the cheese is just beginning to turn light brown, 10 to 15 minutes. Sprinkle with the remaining Parmesan and serve.

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