Gratinéed Asparagus with Parmesan
We like asparagus & have it fairly often. I have tried to grow it in the past, without much success. It is one of the few vegetables that we buy at the store year round, although there are definitely better times of the year to go shopping for asparagus.
A small number of ingredients – asparagus, salt, butter and parmigiano-reggiano cheese. And a very simple recipe to prepare. The asparagus is trimmed, boiled …..
and then baked, dotted with butter and topped with the cheese.
Ready for serving.
A very short post this week – not a lot to add.
What I liked about this recipe:
Well, this must be one of the easiest recipes to prepare in the book.
…. Hey, I think somebody likes me!
OK, OK, I know it’s not Marcella, but somebody does.
What I didn’t I like about this recipe:
No problems.
Would I make it again?
Yes, always great to have another way to prepare asparagus
Doug, that looks great!
I’m so happy I found this site. I look forward to reading the post everyday. I find myself cooking with Marcella (that’s how it feels when reading her book) and I hear myself saying “Okay, I trust you.” In the past I read other recipes and tweaked them to my idea of what will taste good but you guys & gals have taught me to trust and let me tell you it’s worked every time!
Grazie
Doug! Why should you think I don’t like you? I recall some very complimentary remarks that I directed at you. You do have an inclination to kvetch, to use an expression I learned when I lived in New York. The recipe is indeed an easy one, but it requires attentive cooking, which it is evident you bestowed on it. What is not easy is growing asparagus. It was the least successful crop we raised on my father’s farm.
That’s one of the reasons we all love Marcella. Strong, principled and intelligent views based on deep traditions and a lifetime of experience combined with an extremely high standard.
I enjoyed reading this quote I found on the internet:
“I love Marcella–I’m just terrified of her! I always get the feeling that if she showed up in my kitchen, she would tell me that all of my ingredients are actually inedible.”
Keep keeping us all honest Marcella. We are better cooks because of it.
What an incredible blog! Just found you! Is there anyway that I can follow you through google reader? I didn’t see a follow button. I’m a full-blooded Italian American who has every Marcella Hazan cookbook since the 1970’s and just about any Italian cookbook in and out of print there is, even my family’s and my own personal Italian cookbook. Just a great blog theme that I want to read over and over again! I hope that you stop by and visit my blog too! Ciao, Roz at La Bella Vita!