01 May 2006 ~ 3 Comments

Asparagus au gratin

Asparagus au grating picture

Here’s an easy to do recipe, and you’ll get lots of satisfied fans for it.

For 6 adults, you will need:

  • 36 asparagus
  • about 3 ounces of prosciutto, sliced very thinly
  • 2 ounces of parmesan, grated coarsly
  • 1 tablespoon olive oil
  • Cracked pepper to taste

Wash and cut the asparus so they’ll fit in a 8×12 (inches) oven safe glass (pyrex) pan.

Cook the asparagus in boiling water for 7-8 minutes. They don’t need to fully cook, just enough so they get tender. Then dry the asparagus with paper towels. I put 2 paper towels on a plate, then put the asparagus on the paper towel, then pat the asparagus on top till most of the water has been absorbed.

Then taking 3 asparagus a time, roll a slice of prosciutto around them to make a little bundle, and lay it flat on your glass pan. For 12 bundles, a pan 8 inches by 12 inches should do. Repeat for the rest of the asparagus.

Then grate the parmesan coarsly over the asparagus. Sprinkle with the olive oil and put some freshly cracked pepper. Don’t use salt, there is enough in the parmesan and the prosciutto.

Then put the pan in the oven under the broiler (I use the low setting, with the top of the asparagus about 3 inches from the brolier) for 4-6 minutes. Timing is really going to depend on your oven, and you have to keep an eye on the asparagus till you reached that golden brown color, and take the asparagus before it is too late.

Serve immediatly.

Besides being very tasty, one of the nice thing about this recipe is that you can prepare things ahead of time and put the pan in the broiler 5 minutes before serving. This makes preparing a big meal less of a juggling act.

For more recipes with asparagus, join the Asparagus Aspiration month!

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3 Responses to “Asparagus au gratin”

  1. 3 May 2006 at 7:00 am Permalink


    Two of my favorite things with asparagus — prosciutto and parmesan. Well done!

  2. 8 May 2006 at 6:39 pm Permalink

    I know what I’m making tomorrow night…!

  3. 22 May 2006 at 2:40 pm Permalink

    Sounds wonderful–but is doing anything other than a touch of butter and lemon to asparagus just gilding thelily?

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