About this recipe:Perfect for a sunny spring or summer's evening with a glass (or two) of a chilled white wine, a plate of fresh crusty bread and this rich asparagus feast.
1kg (2.2 lb) asparagus, trimmed
60g to 90g (2 to 3 oz) butter, diced
60g to 90g (2 to 3 oz) grated Parmesan cheese
salt and freshly ground black pepper, to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat oven to 220 C / Gas 7.
Fill a large pan with lightly salted water and bring to boil on high heat. Add asparagus spears, reduce heat and cook for some 5 minutes or so until softened a bit but still with some bite.
Drain and cool in cold water to help stop the cooking process. Drain again.
Butter a baking dish, add a layer of asparagus and sprinkle over with some of the butter and cheese. Season with salt and pepper. Add further layers of asparagus until finished, covering each layer with the butter and cheese. Season.
Place in oven and cook for 15 to 20 minutes until cheese is browning.
Serve in the dish with masses of crusty bread and a cold dry white wine.