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Home » Farm to Kitchen, Side Dishes

Asparagus Milanese

By Helen Brody (June 12, 2011)

Asparagus in New Hampshire has a very short but delectable season. The vegetable begins appearing in late May early June and lasts through most of the month. Below is the simplest of recipes but one that complements the flavor of this locally seasonal vegetable.

Asparagus Milanaise

24 asparagus spears
6 tablespoons butter
3/4 cup freshly grated Parmesan cheese
freshly ground black pepper
Scrape asparagus spears of tough skin. Cut off ends so that stalks are all the same length and  equally tender. Preheat broiler.  Place stalks in a skilet of boiling water to cover add salt to taste and simmer until stalks are barely tender. Drain and arrange in a heat proof dish. Sprinkle with butter and cheese and pepper to taste. Glaze them under the broiler until golden brown.

Servings: 4

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