Asparagus, Milanese Style

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds fresh asparagus
  • teaspoons salt
  • 2 tablespoons butter
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup grated Parmesan cheese


    1. Preheat oven to moderate (350°F.).

    2. Wash the asparagus; remove the hard ends of the stalks and the scales. Place in a saucepan with one-half inch of boiling water and one teaspoon of the salt. Bring to the boiling point and cook, uncovered, for five minutes. Drain.

    3. Place a layer of the cooked asparagus in a buttered one-quart casserole. Dot with butter and sprinkle with black pepper. Repeat, using remaining asparagus, butter and black pepper. Sprinkle the top with remaining salt and the Parmesan cheese. Bake for five minutes. Serve hot.