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Parma-Style Asparagus Recipe

Parma-Style Asparagus Recipe

Parma-Style Asparagus Recipe

(asparagi alla parmigiana)

Preparation time : 15 minutes + 10 minutes cooking time

Ingredients for 4 servings :

  • asparagus 13/4 lbs (800 g)
  • butter 4 tbsp (60 g)
  • Parmigiano-Reggiano cheese, grated 13/4 oz (50 g)
  • salt to taste

Method :

  1. Wash the asparagus. Remove the hard ends and cut all the stalks to the same length. Tie them into small bundles and stand them upright in a saucepan of salted water. Boil them, tips upward, about 10 minutes. Cook them to the point that they are still firm (about 10 minutes). Drain and arrange on a serving dish.
  2. Sprinkle the asparagus tips with the grated Parmigiano-Reggiano cheese. Meanwhile, melt the butter in a saucepan. When it is frothy, pour it over the asparagus.

Asparagus recipes

  • Asparagus is a spring vegetable, a flowering perennial plant species which possibly originated in Mesopotamia (the name derives from the Persian sperega, meaning “shoot”). It was cultivated and used by the Egyptians and by the population of Asia Minor more than 2,000 years ago. Asparagus was indeed very popular with the Ancient Romans, both because of the culinary qualities that make it a true delicacy, and for its medicinal properties: it has a purifying effect on the kidneys and analgesic properties for toothache.
  • Today, various types of asparagus are cultivated for culinary purposes. They differ in appearance, flavor and cultivation methods. For example, the white asparagus of Bassano del Grappa which owes its color to the fact that it is cultivated in the absence of light to block natural photosynthesis. The age-old purple asparagus of Albenga is bright purple and relatively large in size. The pink asparagus of Mezzago, the color of whose tips is due to very few hours of exposure to sunlight before picking, or the prized green asparagus of Altedo, which is cultivated in the provinces of Bologna and Ferrara.