| 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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