4 Servings

1 1/2 lbs. thick asparagus spears
2 Tbsp unsalted butter, melted (or olive oil)
Kosher salt and freshly ground black pepper
3 Tbsp freshly grated Italian Pecorino cheese
1 Tbsp freshly grated Italian Parmesan cheese
1 lemon, quartered
Fleur de sel (I skipped this)

Preheat oven to 450 degrees.

Place 12 cups of water and 2 Tbsp salt in a large pot, cover, and bring to a boil.
Remove and discard 1 1/2" from the woody ends of the asparagus. Peel the bottom 2" of each spear with a vegetable peeler.
When the water boils, add the asparagus and blanch for 3 to 4 minutes, until al dente. Drain. (I put mine in cold ice water bath to stop them from cooking, then drained and dried in paper towels)

Transfer the asparagus to a 10" x 12" rectangular baking dish.
Add the butter, 1 tsp salt and 1/2 tsp pepper; toss to coat the asparagus.
Arrange the asparagus decoratively in the dish, sprinkle with the Pecorino and Parmesan, and roast for 5 minutes until the cheese melts.
Squeeze on some lemon juice, sprinkle with fleur de sel, and serve hot. (I skipped the salt)

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