Recipe Asparagi alla Parmigiana


  • Asparagus, trimmed — 2 pounds
  • Butter, cut into pieces — 2 to 3 tablespoons
  • Parmesan cheese, grated — 1/2 to 2/3 cup
  • Salt and pepper — to taste

How to make Asparagi alla Parmigiana:

Roasting is an excellent way to prepare asparagus. This simple dish with a tasty Parmesan crust is a snap to throw together. Asparagi alla parmigiana is a springtime favorite in northern Italy.

  1. Preheat oven to 450°F. Butter a shallow gratin or baking dish that is just large enough to hold the asparagus. Place a layer of asparagus in the container, with the tips all facing the same direction. Sprinkle with a bit of salt and pepper and some of the cheese. Keep adding layers until all asparagus, and all cheese is used, finishing with the cheese.
  2. Dot the top of the dish with the pieces of butter and place the dish on the top rack of the oven. Bake for about 15-20 minutes, or until the asparagus is cooked through and brown and the cheese is melted.


  • Instead of the butter, use olive oil or half butter and half olive oil.
  • Use half Parmesan and half shredded fontina cheese for a creamier gratin.
  • Layer a couple of slices of prosciutto in with the asparagus if you like.
  • Sprinkle with a bit of lemon zest for added zing.

Serves 4-6

Regional recipe from Emilia-Romagna.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at