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Old 11-27-2004, 09:40 AM   #1
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Thanks Chopstix for the Baked Asparagus with Parmesan recipe

Thank you Chopstix! This recipe turned out great. I blanched the asparagus like you suggested even though I was nervous the end result would be limp spears, but you were absolutely right in that they remained nice and crisp. This was a big success at Thanksgiving. The only thing I would change is possibly adding a little kosher salt after tossing with the olive oil. For those that have not seen the recipe that Chopstix originally posted, here it is again...

Baked Asparagus with Parmesan

1 pound asparagus
1 tablespoon olive oil - divided use
2 1/2 tablespoons freshly grated Parmesan cheese
1 1/2 tablespoons soft white bread crumbs
Preheat oven to 450*F (230*C).
Melted butter

Blanche asparagus spears and shock in ice water. Drain.
Toss asparagus spears in 1 to 2 teaspoon olive oil and arrange in baking pan .
Mix some melted butter into bread crumbs.
Sprinkle asparagus with Parmesan cheese and bread crumbs. Drizzle with remaining olive oil.
Bake uncovered until bread crumbs are golden brown.
Makes 4 servings.

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