| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Vegetable | 4 | Servings |
INGREDIENTS
| 16 | Stalks asparagus; cleaned and trimmed | |
| 2 | tb | Butter |
| 2 | tb | Grated parmesan cheese |
| Salt and pepper |
INSTRUCTIONS
1. Preheat oven to 350 F. 2. Cook asparagus in boiling, salted water for 5 to 7 minutes, or until al dente. Drain. 3. Melt butter in ovenproof pan. Add asparagus and saute for 5 minutes. Sprinkle with cheese, add salt and pepper, and bake for 2 minutes. 4. Transfer to boiler and gratinee for 2 minutes or until golden brown. Serve. Note: Use freshest asparagus available. LELLO EAST 54TH STREET, MANHATTAN CARMIGNANO TENUTA DI CAPEZZANA From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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