| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Aldo & frie, New |
4 |
servings |
INGREDIENTS
| 450 |
g |
Asparagus; (1lb) |
| 1/2 |
|
Lemon; juice of |
| 100 |
g |
Parmesan cheese; (4oz) |
| 1 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Trim the woody stalks off the asparagus. Fill a tall asparagus pan
with water and bring to the boil. Place the asparagus, stalk end
down, into the pan and simmer for 10-12 minutes, depending on the
thickness of the asparagus spears. The tips of the asparagus must
only be submerged for the final 2 minutes of cooking, otherwise they
will overcook and become slimy. Drain.
Pre-heat the grill. Place the asparagus in a gratin dish and sprinkle
over the lemon juice. Grate 50g (2oz) parmesan cheese on the coarse
holes of a cheese grater, and gently stir through the asparagus.
Slice the remaining parmesan cheese into fine curls on the blade of a
standard cheese grater. Scatter over the asparagus and sprinkle with
black pepper. Grill for 4-5 minutes until the cheese is bubbling and
golden brown. Serve immediately with more freshly ground black pepper.
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