Asparagus alla parmigiana
Asparagus alla parmigiana
Asparagus alla parmigiana
5
1
Stefano Moraschini
Peel and wash the asparagus, boil them in salted boiling water for a quarter of an hour.
Drain them, dry them gently so as not to break them.
Place on serving dish, preferably hot, with the tips pointing at the Center.
Sprinkle with grated cheese.
Let the butter melt in a Bain-Marie, salt and pour over asparagus.
Serve immediately.
Accompanying wines: Erbaluce Di Caluso DOC Colli Di Parma DOC, Sauvignon Marino DOC.
Calories calculation
Calories amount per person:
184
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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