Recipe by Damon Lee Fowler, featuring
Salt Table’s Shamrock Dust
(Salt Table blends that are also great with this asparagus recipe are Leek, Chive, and Onion Seasoning and Dip Blend and Tybee Island Coastal Blend.)
One of the great dishes of spring’s table in Parma, Italy, is fresh, fat asparagus, layered with butter and cheese and baked until the cheese is just barely golden. The Salt Table’s Shamrock Dust really brings out the fresh spring flavor in this classic dish.
- 2 pounds fresh, fat asparagus
- Salt Table Crystal Clear Sea Salt
- Salt Table Shamrock Dust*
- 4 tablespoons best quality salted butter, melted
- 1 cup freshly grated Parmigiano-Reggiano
HOW TO MAKE:
- Cut off about an inch of the asparagus stem base and stand it in a vase or bowl of cold water for at least half an hour. Peel the tough parts of the stem with a vegetable peeler and drop them into a basin with cold water. Leave the asparagus in the water until you are ready to cook it, but for no more than 2 hours.
- Bring 2 inches of water to a boil in a large, deep skillet and prepare a basin of ice water. Add about a tablespoon of salt to the boiling water and slip in the asparagus. Cook 1-2 minutes, then immediately drain and drop into the ice water until cold. Drain and pat dry. This can be done up to 2 days ahead.
- Half an hour before serving, position a rack in the center of the oven and preheat to 450° F. Butter a 3-quart casserole or gratin dish. Layer the asparagus with a sprinkling of Shamrock Dust, melted butter, and a little Parmigiano, overlapping slightly. Sprinkle the remaining cheese over the top and bake until golden brown, about 10-15 minutes.