Saturday, June 2, 2012

On the Insulating Powers of Cheese (or, Broiled Parmesan Asparagus)

Asparagus is a touchy little vegetable. Not very interesting if it doesn't have some browning of some sort, yet if you overcook it you may as well throw it away. There is little worse than soggy asparagus. Broiling seems like an easy enough way to cook it, but I usually end up with soggy tips by the time the stalks get interesting. And everybody knows we tolerate the stalks and long for more tips. So how to make broiled asparagus idiot-proof?
Behold! The Insulating Powers of Cheese!

First, drizzle with olive oil and season with salt, pepper, and a little bit of cayenne pepper. Now here's the magic: rather than grating Parmesan across the middle of the stalks, shave it and lay the shavings across the tips.
Under the broiler we go until the stalks begin to brown and the cheese begins to bubble.
Before you serve, squeeze on some lemon juice. The acidity balances everything out and will make this pretty little side dish taste less rich SO YOU CAN EAT MORE CHEESE.

Which really is the point of it all, isn't it?


  1. You are the official smartest ever.

    I cannot wait to do this. And I can always use an excuse to buy more cheese.

    1. Aw, thanks pal! Do you have a Costco nearby? I can get Parmesan wedges there for a decent price, which is good because I seem to run out OFTEN. :)


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