Cut off the white ends of the asparagus, then cut the remaining ends a little and cook the asparagus in salted water for 3-5 minutes, depending on its thickness. Pour off and quench with ice water and cool abruptly so that the green color is retained.
Put half of the butter in a baking dish, completely moisten the asparagus and place all the sticks next to each other if possible. Scatter the parmesan evenly but thinly over the top and pour the other half of the butter over the parmesan. Bake at approx. 150 ° for 5-10 minutes until the cheese has flown nicely, but be careful that it only turns slightly brown.
Ingredients
Print Recipe
Pin Recipe