Culinary Explorer
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Asparagi al Forno con Parmigiano
Created by Chef Graziella
Roasted asparagus finished with aged Parmigiano-Reggiano from the same region that grows the best spears. Four ingredients. No complications. Nothing to hide behind.
This is not a recipe that requires explanation. You roast asparagus. You finish it with Parmigiano-Reggiano. That is all.
But the simplicity is deceptive. Four ingredients means four opportunities for failure. The asparagus must be fresh, the spears firm and tightly closed at the tips. The olive oil must be good enough to taste. The Parmigiano must be true Parmigiano-Reggiano, aged at least 24 months, from Emilia-Romagna. And the salt must be restrained, because the cheese brings its own.
What you keep out is as significant as what you put in. There is no garlic here, no lemon zest, no balsamic reduction, no pancetta crumbles. Americans want to add things. They cannot accept that the asparagus, properly roasted, needs nothing more than good cheese and good oil. The asparagus is the point. Let it be the point.
Ingredients
fresh asparagus
Quantity
1 1/2 pounds
thick spears preferred
extra virgin olive oil
Quantity
3 tablespoons
kosher salt
Quantity
to taste
| Ingredient | Quantity |
|---|---|
| fresh asparagusthick spears preferred | 1 1/2 pounds |
| extra virgin olive oil | 3 tablespoons |
| kosher salt | to taste |
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