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FROM THE RECIPE FILES

Here's a vegetable dish, from The Buffalo News' files, that practically sings of spring:
ASPARAGUS PARMESAN

2pounds fresh asparagus

1/2 cup melted butter

1/2 cup freshly grated Parmesan cheese
Break off asparagus at the point that the stems are woody. Peel stems lightly, if desired. Cook in boiling water until stems are barely tender. Drain well.

Arrange spears in a single layer in a buttered shallow baking dish. Pour the melted butter over them; sprinkle liberally with the cheese.

Bake in a 400-degree oven until lightly browned, about 5 minutes. Serve immediately. Makes 9 servings.

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