30 mins
Asparagus in Parmesan Sauce
Recipe by Graham
During the Great Fire of London of 1666, Samuel Pepys buried his 'Parmazan' cheese, and his wine in order to preserve them. And who can blame him? How else could you eat Asparagus in Parmesan Sauce helped down with a generous glass of wine if you don't take steps to preserve the ingredients?
Though this recipe works well as a side dish, Asparagus in Parmesan Sauce is perfect as a starter course, all on its own.
Asparagus and Scallops Salad 
Asparagus Tart Ingredients for Asparagus in Parmesan Sauce
Currently displaying quantities in US Imperial Measurements
How to Cook Asparagus in Parmesan Sauce
- If the stalks of the asparagus are thick, carefully peel the bottom half of each stalk. Lay the asparagus in a single layer in a shallow baking dish and drizzle with olive oil. Sprinkle the salt and pepper over, then roast in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 15 to 20 minutes, until tender.
- Meanwhile, make the sauce... slightly warm the milk in a saucepan over a low heat and, in a separate pan, melt the butter. Add the flour to the butter and cook over a medium heat, stirring continuously, for about 3 minutes. Don't allow the flour to brown. Slowly add the warmed milk, beating the mixture with a hand whisk (or fork) as you do so. Continue to whisk the mixture until the sauce thickens, then cook gently for about 2-3 minutes over a low heat stirring occasionally until it reaches a rich and creamy consistency.
- If the sauce is too thick, you can add a little more milk. Season with salt and pepper to taste then add the grated parmesan. Stir well and allow to cook very gently for a further two minutes.
- When the asparagus is cooked, sprinkle the tips with the grated parmesan and return it to the oven for another minute to allow the parmesan to melt slightly. Remove from the oven and arrange neatly on a serving dish. Carefully pour the sauce over the asparagus stems and sprinkle a pinch of grated nutmeg over the sauce. .
GRAHAM'S HOT TIP:
Serve with lemon wedges. It amazing the difference such a tiny gesture can make.
Asparagus in Parmesan Sauce has a rich flavour so deserves a rich wine to help it on its way. Choose a good bottle of Châteauneuf-du-Pape from the southern Rhône wine region of France. It doesn't lend itself to smoothness and polish; it's a wonderful, rich, earthy, "brooding" wine that will blow your mind! (Any vintage except 2002 will be equally good)Reviews of Asparagus in Parmesan Sauce
| May 13 2014 The slightly crunchy crust that the parmesan makes is delicious in contrast to the soft asparagus - flavors are marvelous together. Quick, easy and absolutly delicious. I actually made this recipe two nights in a row because it was so darn delicious. The squeeze of lemon at the end really ties it all together. Bravo georgie (2 reviews) |
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