Asparagus is very dear to the Italians, especially in the north where they like to serve it with butter and Parmesan and a fried egg on the side. This more rustic Umbrian version with olive oil is equally delicious.
- 1-1/2 lb. white or green asparagus
- Salt and freshly ground black pepper
- 6 tbsp. extra virgin olive oil
- 2 oz (1/2 cup) freshly grated Parmigiano Reggiano – the best Parmesan cheese
Preheat the oven to 350ï¿½.
Clean the asparagus the trim off the woody ends of the stalks if necessary. Place the asparagus in a pan of lightly salted boiling water and cook for about 8 minutes over a moderate heat. The water should be simmering, not boiling.
Drain with a slotted spoon and lay the asparagus in a buttered dish. Season with a pinch of salt and black pepper.
Drizzle the olive oil over the top and sprinkle with Parmesan. Bake in the preheated oven for about 6-7 minutes, until lightly golden.