Baked Asparagus With Parmesan Cheese
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Preheat oven to 350F (175C).
Butter a 13" x 9" baking dish.
Cut off tough asparagus ends.
Using a sharp knife or potato peeler, peel outer skin from asparagus.
Tie asparagus together in 1 or 2 bunches with string or rubber bands.
Pour cold salted water 2 to 3 inches deep in an asparagus cooker, tall stockpot or old coffeepot.
Place asparagus upright in water.
Bring water to a boil.
Cover and cook over high heat 6 to 8 minutes, depending on size.
Drain on paper towels; remove string or rubber bands.
Arrange drained asparagus slightly overlapping in buttered baking dish.
Sprinkle with Parmesan cheese and dot with butter.
Bake 10 to 15 minutes or until cheese is melted.
For a light-golden topping, put baked asparagus briefly under a hot broiler.