Asparagus Gratinée

Asparagi alla Parmigiana

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 1 kg/ lb asparagus
  • 150 g/5 oz unsalted butter
  • 100 g/ oz freshly grated Parmesan cheese
  • salt and pepper


    Wash the asparagus thoroughly, trim the stems removing the tough part. Bring a large pan of salted water to the boil. If you have a steamer, steam the asparagus. If not, boil the asparagus for 15 minutes; it is done when it is easily pierced with a fork. Drain on linen cloths.

    Butter 4 gratin dishes, put in the asparagus, tips all facing one way. Season with salt.

    Sprinkle the Parmesan on top of the asparagus and dot with the remaining unsalted butter. Bake in a hot oven, 450°F/230°C/gas 8; or grill for a few minutes until a light crust has formed on top of the asparagus. Remove from the oven, grind black pepper on top and serve at once.

    Extra-virgin olive oil can replace the butter.