Victor Martorano

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 350°F.

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.