Asparagus à la Milanaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- asparagus
- butter
- grated Parmesan
- Beurre noisette
Instructions
- Drain the asparagus well.
- Butter a long dish and sprinkle it with grated Parmesan.
- Lay the asparagus on it in rows dressed one upon the other, sprinkling the tips of each row with Parmesan.
- Just at the moment of serving, moisten the cheese-covered part abundantly with Beurre noisette.
- Glaze lightly under the salamander.