Summary

Ingredients

• 1 ½ kg asparagus
• salt and pepper
• 100 g butter
• 100 g parmesan, freshly rated
• 1 pinch (s) sugar

Print Recipe Pin Recipe

Instructions

1. Peel the asparagus and cook in salted water with a pinch of sugar for 10 minutes. Then remove from the brew and drain well.
2. Leave out the butter and use part of it to butter a baking dish. Set aside the rest of the melted butter. Now alternately layer the asparagus and parmesan in the baking dish, lightly pepper and drizzle with the remaining butter. Cover with aluminum foil and cook in a preheated oven at 160 ° C for 10 minutes.
3. Then take off the foil and lightly tan again for 5 minutes on top heat.
4. The whole thing is served with fresh baguette / ciabatta or young potatoes tossed in butter with parsley and Parma ham.
5. A well-chilled rosè or white autumn goes well with it.