A Past Edition Of
The New Orleans Menu Daily
By Tom Fitzmorris
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Broiled Asparagus Parmigiana
I'm finding some beautiful, very large asparagus right now, the best time of the year for that vegetable. This is my favorite recipe for asparagus as a side dish. It takes a few minutes longer than just boiling them, but the results are superb.
1. Bring a large pan of water to a rolling boil. Meanwhile, either cut off the tough bottoms of the asparagust, or peel the outermost woody parts off.
2. Either poach or (better, if you have a steamer) steam the asparagus for about two minutes, then remove. Rinse with cold water until they're no longer hot.
3. Arrange the asparagus on a baking sheet, parallel to one another and almost touching. Pour a ribbon of olive oil back and forth across the asparagus, but not so much that it collects on the baking sheet. Sprinkle lightly with crushed red pepper to taste and lemon juice. Then top with enough Parmesan cheese to form a gappy layer.
4. Put the pan under the broiler, about four inches from the heat, until the Parmesan cheese melts and just begins to brown.
5. Remove from the oven and allow to cool enough for the cheese to set. Then, using a metal spatula, remove four to six asparagus, still held together by the cheese, and serve.
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© 2006 Tom Fitzmorris. All rights reserved. firstname.lastname@example.org