Recipe Asparagi Brasati Con Parmigiano Reggiano – Recipe Braised Asparagus With Parmesan Cheese


  • 1 pound asparagus
  • One tablespoon olive oil
  • Salt
  • Freshly ground pepper
  • 1/4 cup Parmigiano-Reggiano® slivers shaved from a 4-ounce chunk
  • One teaspoon balsamic vinegar
  • One tablespoon chopped parsley or fresh-snipped chives (optional)
  • Preheat oven to 400°F.

How to make Asparagi Brasati con Parmigiano-Reggiano ®:

Snap off the tough bottoms of the asparagus and discard. Wash spears and pat dry, then place in a 9×13-inch baking dish. Pour olive oil over asparagus and roll spears until evenly coated. Arrange spears in a single layer and season with salt and freshly ground pepper to taste.
Cover the dish with foil and bake for 12 to 15 minutes until asparagus is tender when pierced with the tip of a knife (you can prepare the dish ahead to this point).
Pass a vegetable peeler across the surface of room-temperature Parmigiano-Reggiano to create 1/4 cup of thin slivers. Scatter the flakes over the asparagus and return the dish to the oven. Continue baking just until cheese softens, about 2 to 3 minutes.
Place asparagus onto warm plates and sprinkle with several drops of balsamic vinegar and the chopped parsley or snipped chives. Serve immediately.

Serves 4

Regional Recipe from Sicily

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