asparagus gratin with parmigiano-reggiano cheese
 
there is no difficult technique involved in making this dish. it is just 
a simple and great classic italian dish. 
 
makes 5 or 6 servings 
 
3 quart  salted water
24   mediumsize asparagus spears (about 1 1/2 pounds)
1/2 cup  freshly grated parmigiano-reggiano cheese
2 Tbsp  fine plain dry bread crumbs
1/2 tsp  lemon zest
3 Tbsp  unsalted butter, melted
 
bring the salted water to a boil in a large saucepan. trim the woody 
ends from the asparagus stalks. with a vegetable peeler, peel the bottom 
half of the stalks. add the asparagus to the boiling water and cook 
until tender but still crisp, about 6 minutes. drain well. 
meanwhile, in a small bowl, toss the cheese, bread crumbs and lemon zest 
together until blended. 
preheat the broiler. arrange the asparagus stalks in a single layer in 
an 8-inch square or similar-size flameproof baking dish. drizzle the 
asparagus with the melted butter and sprinkle an even layer of the bread 
crumb mixture over it. broil about 4 inches from the heat until the 
bread crumb mixture is golden brown, about 3 minutes. serve hot. 
 
>>from "lidia's italian table" 
 
 
 
(ID: 75939) Mirror: rec.food.recipes: Mon, Sep 20, 2004


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