Ingredients

• Asparagus

• Olive Oil

• Parmigiano Reggiano

• Unsalted Butter (about 1 slice cut into cubes, about 1 tbsp)

Directions

1. Preheat oven to 425 F.

2. Break the bottoms off the asparagus spears.

3. Place asparagus into a foiled-lined shallow baking pan (or pie tin) with minimal space between them.

4. Drizzle with olive oil and roll them around to coat them.

5. Sprinkle them with grated Parmigiano Reggiano.

6. Dot them evenly with unsalted butter cut into tiny cubes. (The spots where the butter melts get especially brown and almost crisp.)

7. Put in the oven and cook till tender but not mushy.

References

• Serious Eats - Snapshots From Italy: Hammer Your Spears

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