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from "Italian Farmhouse Cookbook" by Susan Hermann Loomis

Da Domenico, a lovely restaurant in the region of Piave, not far from Treviso in the Veneto, was once a small family trattoria. Now it is more grand and imposing, the vineyard on the land exchanged for a lush green park. Part of it is set aside for a vegetable garden, and the woods that encroach provide wild mushrooms and greens at various times during the year.

The Veneto is well known for its asparagus, and fields of fat white spears are sprinkled throughout the area. Chef Domenico Camerotto takes full advantage during spring and serves asparagus in dozens of ways. Until I tasted this dish, my favorite way with asparagus was to eat it unadorned and hot from the steamer with my fingers. I was happy to have my habits changed by this recipe, in which cheese and a drizzle of butter add a lovely dimension.

4 Servings

 Italian Farmhouse Cookbook

1 pound fat asparagus, white or green, trimmed and peeled if necessary
1/2 cup Parmigiano-Reggiano (1 ounce) grated
1 to 2 tablespoons unsalted butter, melted

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1. Preheat the broiler.
2. Bring about 3 inches of water to a boil in the bottom half of a steamer. Lay the asparagus flat in the top half of the steamer and cook until it is tender but not mushy, about 10 minutes. Remove the asparagus from the steamer and arrange on a heatproof serving plate.
3. Sprinkle the cheese evenly over the asparagus stems, leaving the tips bare. Drizzle the butter over the cheese as evenly as you can.
4. Place the asparagus about 3 inches from the broiler element and broil until the cheese is golden, 3 to 5 minutes. Remove from the oven and serve immediately.

Note: The amount of butter you use depends on your taste. If you use the larger amount, it blends with the cheese and makes it more of a unified garnish, even though much of the butter will end up on the plate, to be sopped up with fresh bread. The smaller amount means less on the plate but less unity as well.

Buy The Ingredients Make it Org/All-Natural
Product nutrition and information
 Quantity Ingredients Est.Price
  Asparagus - $4.99/ea Save! 2 for $8
 approx. 1lb
Parmigiano-Reggiano DOP, Aged 2 Years - $21.99/lb
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
Estimated Total:  
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