Chapter XVIII · Vegetables and Farinaceous Products · No. 2041
2041—Asperges à la Milanaise
Having thoroughly drained the asparagus, set it on a long, buttered dish sprinkled with grated Parmesan; arrange it in successive rows, each of which sprinkle in the region of the heads with grated Parmesan. When about to serve, cover the cheese-powdered parts copiously with nut-brown butter, and set to glaze slightly at the salamander.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2041, p. 627. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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