Cheesy Baked Asparagus

This recipe is as old as the concept of “Italian food” itself, as it comes directly from Pellegrino Artusi’s La scienza in cucina e l’arte di mangiar bene, the first general Italian cookbook, originally published in 1891. It perfectly adheres to a common Italian approach to vegetables: pairing them with plenty of bread crumbs and Parmigiano-Reggiano cheese.