Classic Asparagus Gratin
by Sunday At the Giacometti's on Tuesday, July 12, 2011 at 8:08pm
My mother always made her asparagus in the oven~ This classic recipe is the way I like to bake it~
Blanch 2 pounds of asparagus tips, woodsy parts cut off. If they are thick, you wlll have to take a vegetable peeler to them and then blanch and place in ice bath.
Drain and dry.
ingredients:
2 pounds asparagus
4 tablespoons butter
3 slices proscuitto~
3 tbsp Parmigiano Reggiano
Into a baking dish 2 tbsp melted butter, asparagus, salt, pepper. 3 slices of proscuitto rolled tight and sliced into strips.
Sprinkle with parmigiano~drizzle remianing 2 tablespoons butter. Top with sliced proscuitto.
Bake in a preheated 400 degree oven for 8-10 minutes. The tops should be crispy and golden!
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Buon Appetito~ enjoy!
Blanch 2 pounds of asparagus tips, woodsy parts cut off. If they are thick, you wlll have to take a vegetable peeler to them and then blanch and place in ice bath.
Drain and dry.
ingredients:
2 pounds asparagus
4 tablespoons butter
3 slices proscuitto~
3 tbsp Parmigiano Reggiano
Into a baking dish 2 tbsp melted butter, asparagus, salt, pepper. 3 slices of proscuitto rolled tight and sliced into strips.
Sprinkle with parmigiano~drizzle remianing 2 tablespoons butter. Top with sliced proscuitto.
Bake in a preheated 400 degree oven for 8-10 minutes. The tops should be crispy and golden!
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