Asparagus with Parmesan

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

A group of Americans were traveling by tour bus through Holland. As they
stopped at a cheese farm, a young guide led them through the process of
cheese making, explaining that goat's milk was used. She showed the
group a lovely hillside where many goats were grazing. "These" she
explained, "are the older goats put out to pasture when they no longer
produce." She then asked, "What do you do in America with your old
goats?" A spry old gentleman answered, "They send us on bus tours!"

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                            TODAY'S RECIPE
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Since fresh asparagus is available year round these days, thanks largely
to growers in Chile, there is no reason to eat it only in the spring.
Here is a savory preparation that will appeal even to asparagus "doubters":

Asparagus with Parmesan

1 1/2 - 2 lbs (675 - 900 g) fresh asparagus, trimmed
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
1 cup (250 ml) freshly grated Parmesan cheese

Boil or steam the asparagus until tender but still a little undercooked.
Plunge into ice water and drain. Place the asparagus in a lightly
greased baking dish and dot with the butter. Season with salt and pepper
and top with the Parmesan. Bake in a preheated 450F (230C) oven just
until the Parmesan begins to turn light brown, about 10 to 12 minutes.
Serves 4 to 6.
Received on Sun Feb 21 16:24:48 2010