Ronner Asparagus
baked, first course, side dish, spring
2 to 3 eggs
1 pound asparagus spears
2 tablespoons butter
2 cloves garlic; chopped
1 cup grated Parmesan cheese
Preheat oven to 350°F.
Place the eggs in a pot, cover with water, bring rapidly to a boil and boil for three minutes. Plunge into cool water and peel.
While the eggs are cooking, prepare each piece of asparagus by bending it lightly at the broad end until it snaps. Accumulate the tip ends in a steamer and steam for 3 minutes.
Melt the butter in a pan and gently sauté the garlic.
Butter the bottom of a pie plate. Coarsely chop the peeled egg and spread in the bottom. Arrange the asparagus on the egg, top with Parmesan cheese and drizzle the garlic butter over all. Bake until the cheese melts, about 5 minutes. Serve immediately.
Serves 2 to 4
NOTES : A rich vegetable side dish or light main course of asparagus with boiled egg, garlic and Parmesan cheese. 3235 0 0 0 0
Yield: 4 servings
Preparation Time: 0:30
