Asparagi Gratinati al Parmigiano-Reggiano

Makes 6 servings

3 quarts salted water
24 medium-size asparagus spears (about 1-1/2 pounds)
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons fine plain dry bread crumbs
1/2 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted

………………………………………………..

Bring the salted water to a boil in a large saucepan. Trim the woody ends from the asparagus stalks. With a vegetable peeler, peel the bottom half of the stalks. Add the asparagus to the boiling water and cook until tender but still crisp, about 6 minutes. Drain well.

Meanwhile, in a small bowl, toss the cheese, bread crumbs, and lemon zest together until blended.

Preheat the broiler. Arrange the asparagus stalks in a single later in an 8-inch square or similar-size flameproof baking dish. Drizzle the asparagus with the melted butter and sprinkle an even layer of the bread crumb mixture over it. Broil about 4 inches from the heat until the bread crumb mixture is golden brown, about 3 minutes. Serve hot.

………………………………………………………

To shop Lidia’s Italian food marketplace, featuring Di Palo Selects products, click here.

……………………………………………………..