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Asparagi al Forno con Parmigiano
Created by Chef Graziella
Roasted asparagus finished with aged Parmigiano-Reggiano from the same region that grows the best spears. Four ingredients. No complications. Nothing to hide behind.
This is not a recipe that requires explanation. You roast asparagus. You finish it with Parmigiano-Reggiano. That is all.
But the simplicity is deceptive. Four ingredients means four opportunities for failure. The asparagus must be fresh, the spears firm and tightly closed at the tips. The olive oil must be good enough to taste. The Parmigiano must be true Parmigiano-Reggiano, aged at least 24 months, from Emilia-Romagna. And the salt must be restrained, because the cheese brings its own.
What you keep out is as significant as what you put in. There is no garlic here, no lemon zest, no balsamic reduction, no pancetta crumbles. Americans want to add things. They cannot accept that the asparagus, properly roasted, needs nothing more than good cheese and good oil. The asparagus is the point. Let it be the point.
Emilia-Romagna produces both the asparagus and the cheese that finish this dish. In the provinces of Parma and Reggio Emilia, spring asparagus appears at the same markets where wheels of Parmigiano-Reggiano have aged in nearby warehouses. The pairing is geographic destiny, not invention.
The technique, the tradition, and the story behind every dish.
Discover Culinary AdvisorIngredients
fresh asparagus
Quantity
1 1/2 pounds
thick spears preferred
extra virgin olive oil
Quantity
3 tablespoons
kosher salt
Quantity
to taste
Parmigiano-Reggiano
Quantity
2 ounces
shaved with a vegetable peeler
| Ingredient | Quantity |
|---|---|
| fresh asparagusthick spears preferred | 1 1/2 pounds |
| extra virgin olive oil | 3 tablespoons |
| kosher salt | to taste |
| Parmigiano-Reggianoshaved with a vegetable peeler | 2 ounces |
Equipment Needed
- •Rimmed baking sheet
- •Vegetable peeler for cheese shavings
Instructions
- 1
Prepare the asparagus
Snap off the woody ends of each asparagus spear. Hold the spear at both ends and bend. It will break where the tender part meets the tough. This is more reliable than cutting at an arbitrary point. Discard the woody ends or save them for stock.
- 2
Preheat the oven
Set your oven to 425 degrees Fahrenheit. The rack should be in the upper third. High heat is essential. You want the asparagus to roast quickly, developing color and slight caramelization while remaining tender-crisp inside. A moderate oven produces limp, steamed asparagus. This is not what we want.
- 3
Season and arrange
Spread the asparagus in a single layer on a rimmed baking sheet. They should not overlap. Drizzle with the olive oil and roll the spears to coat them evenly. Your hands work better than tongs for this. Season with salt, remembering that the cheese will add more.
If your baking sheet is crowded, use two. Crowded asparagus steams rather than roasts. The spears need space and direct heat to develop proper color. - 4
Roast until done
Roast for 10 to 15 minutes, depending on the thickness of your spears. Thin spears take 8 minutes. Thick spears take 15. Check at 10 minutes. The asparagus should be bright green with browning at the tips and edges, tender when pierced with a knife but not collapsing. There is a narrow window between perfectly done and overdone.
- 5
Finish with cheese
Transfer the roasted asparagus to a warm serving platter. Immediately scatter the Parmigiano shavings over the top. The residual heat will soften the cheese slightly. Serve at once. The asparagus waits for no one.
Chef Tips
- •Choose thick asparagus over thin for roasting. Thin spears overcook before they develop color. Thick spears give you more control and a better contrast between the caramelized exterior and tender interior.
- •True Parmigiano-Reggiano from Emilia-Romagna is not negotiable. The domestic imitations and Argentinian copies lack the crystalline texture and complex flavor of the authentic cheese. Look for the pin-dot rind markings that prove origin.
- •Shave the cheese with a vegetable peeler rather than grating it. The wide, thin shavings soften beautifully against the hot asparagus and create visual appeal. Grated cheese disappears into the spears.
- •This is a spring dish. Asparagus has a season. The spears that appear in February, shipped from Peru, are not the same vegetable as the local asparagus of April and May. Wait for the season or do not bother.
Advance Preparation
- •Asparagus can be trimmed several hours ahead and stored wrapped in a damp towel in the refrigerator.
- •Do not roast ahead. This dish takes 15 minutes and must be served immediately. Roasted asparagus held warm becomes limp and sad.
Frequently Asked Questions
Nutrition Information
1 serving (about 175g)
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