Chuck Martin, 66, of West Manchester Township submitted this recipe for Parmigiano-Reggiano Asparagus in Smart’s Seasonal Recipe Contest.
The contest features two fruits or veggies each month and runs through October. For May, submit a recipe made with asparagus or rhubarb.
For details about how to enter, click here.
Matzo Parmigiano-Reggiano Asparagus
Active time: 15 minutes
Total time: 25 minutes
1 bunch asparagus (about 1½ pounds), evenly trimmed
1/4 cup crushed matzo
3 tablespoons grated parmigiano-reggiano
1 tablespoon fresh parsley, chopped
2 tablespoons of olive oil
1. Preheat oven to 350 degrees.
2. Fill a large pan with water, salt lightly and bring to a boil on high heat. Add asparagus, and blanch for two minutes. Drain and shock by immediately transferring the asparagus to a large bowl filled with ice cubes and water. Cool, and then drain.
3. Arrange the asparagus spears in a single layer on a parchment-lined shallow pan.
Layer the matzo, cheese and then the parsley over the asparagus. Drizzle olive oil onto the asparagus.
4. Roast 8 to 10 minutes, until topping starts to brown.