CookEat Recipe
Fresh Asparagus Swiss
Boiled fresh asparagus layered with grated Swiss and Parmesan cheeses, topped with lightly browned butter and very finely chopped white onion, then baked.
Method
Steps
Step 1
Scrape the stalks and trim the ends from the two bunches of fresh asparagus. Wash thoroughly and retie the same asparagus into three cooking bundles. Bring the three quarts of water with the tablespoon of salt to a boil, add the bundles and boil for about fifteen minutes as a guide, until the stalks are tender. Lift out, drain thoroughly and remove all strings.
Step 2
Heat a conventional oven to180°C. Grate the ounce of Swiss cheese and ounce of Parmesan, mix them together and divide this combined mixture into three equal portions. Lightly grease a baking dish with a little separate butter.
Step 3
Arrange one-third of the asparagus in the dish and sprinkle one portion of the cheese mixture over it. Repeat with a second third of the asparagus and second cheese portion, then the remaining asparagus and last cheese portion.
Step 4
Very finely chop the half white onion. Put the measured ounce of butter and chopped onion in a frying pan and toss over controlled heat until very lightly browned, without burning. Pour all the onion-butter mixture over the layered asparagus.
Step 5
Bake for about fifteen minutes as a guide, until the cheese is melted and the dish is thoroughly hot. Remove and serve promptly.
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