Asparagus Milanese

  • 24-32 asparagus spears
  • Salt
  • 4-6 tablespoons melted butter
  • 1/2 - 3/4 cup Parmesan cheese, preferably freshly grated
  • Freshly ground pepper to taste

Preheat the broiler.

Peel asparagus, starting about 2 inches from bottom to tips. Line up tips of the asparagus spears uniformly on a flat surface. Cut off ends of the asparagus 3 or 4 inches from the bottom.

Place the asparagus in a skillet large enough to hold them and add cold water to cover. Add salt to taste.

Bring to boil and simmer from 1-8 minutes. Cooking time will depend on size of asparagus and how crisp you wish them to remain. Preferably they should be crisp, tender, not limp. Drain immediately.

Arrange the asparagus uniformly in a heatproof dish. Sprinkle with butter and cheese. Sprinkle with pepper to taste and glaze them until golden brown under the broiler (approx. 4 minutes).