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Asparagus Sestri Levante
This recipe is inspired by a dish Ken and I enjoyed while on our honeymoon
in Italy. Sestri Levante is a small town on the Ligurian coast.
Ingredients:
1 1/4 pounds fresh asparagus, about 16 medium spears
2 tablespoons extra virgin olive oil
4 tablespoons freshly grated Parmesan cheese
Preparation:
Snap off tough end of each spear, then peel the lower portion, exposing
the tender white interior, leaving the top three inches green. Steam
the spears over boiling water until just barely tender, about 3 minutes.
Brush a baking sheet with olive oil and arrange the stalks on the sheet
in four groups, placing 2 spears on top of 2 spears, facing opposite
direction. Brush the spears with olive oil. Sprinkle 1 tablespoon of
cheese on each group of stalks. Broil about 4 inches from the heat source
for 3 minutes, until the cheese is bubbly and lightly browned. Serve
immediately.
This recipe serves two or four as a side dish. We sometimes double
or triple the recipe and serve the asparagus as an appetizer with crusty
French bread.
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