Asparagi alla Emiliana

Name: Asparagi alla Emiliana (Asparagus Emilian-Style)
Cuisine: Italian
Ingredients: 800 g (1¾ lb) green asparagus (1 prefer the green to the white); 800 g (1¾ lb) green asparagus (1 prefer the green to the white); 85 g (3 oz) butter, melted; 100 g (3½ oz) parmesan cheese, grated; salt and pepper; salt and pepper; 800 g (1¾ lb) green asparagus (1 prefer the green to the white)

Asparagus Emilian-Style

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Asparagus is a wonderful vegetable which goes extremely well with dairy produce. In Emilia-Romagna, and especially in Parma, you can’t get away from using the local produce such as butter and Parmesan. This dish announces the arrival of summer.

Ingredients

800 g (1¾ lb) green asparagus (1 prefer the green to the

Europe
Italy
Parma
Side dish
Gluten-free
Vegetarian
Summer

Method

Peel the lower stem of the asparagus, discarding all the stringy parts. Boil in lightly salted water until the stalks are just tender but still al dente, ensuring that the tips are intact.

Drain the asparagus, then arrange the spears all pointing in the same direction on serving plates and sprinkle over the Parmesan cheese. Season with salt and pepper to taste, then pour the hot