450 g (1 lb) asparagus
25 g (1 oz) 2 tbsp butter, melted
50 g (2 oz) 1/2 cup grated Parmesan cheese
1. Pour sufficient water into a frying pan to give a 2 cm (3/4 inch) depth. Add a pinch of salt and bring to the boil.
2. Add the asparagus spears and cook for 4 - 5 minutes until almost tender. Drain, reserving the cooking liquid for further use as vegetable stock.
3. Cut the asparagus into required lengths if preferred. Cover with melted butter and grated cheese.
4. Place under a hot grill (broiler) until the cheese starts to brown.
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