Simply Delicious Asparagus
A brief boil and a short turn under the broiler give asparagus two kinds of heat. The first softens the spears; the second browns a simple Parmesan topping.
The asparagus is intentionally kept slightly crisp after boiling. That prevents it from becoming too soft during the final oven stage.
Ghee, Parmesan, salt, and pepper provide all of the seasoning. The broiler is used only until the cheese begins to brown, so the dish comes together quickly.
Ingredients
- 1 bunch thin asparagus
- 1 tablespoon ghee or butter
- 1/4 cup Parmesan cheese, grated
- Salt to taste
- Freshly ground pepper to taste
Method
Prepare the broiler. Boil the asparagus for 4–5 minutes, stopping while the spears still have some firmness. Drain and arrange in a baking dish. Add dots of ghee or butter and a layer of Parmesan, then season with salt and pepper. Broil for 2–3 minutes, watching for the cheese to brown, and serve at once. Serves 4.