Categories: Sides

Ingredients

• 1 1/2 lbs. medium asparagus
• 2 tbsp chicken broth
• 1 tbsp white wine
• 1/2 tsp kosher salt
• Black pepper
• 1 tbsp unsalted butter, cut into pieces
• 1 cup grated Parmigiano-Reggiano

Directions

1. Preheat the oven to 375.

2. Snap off the woody ends of the asparagus and peel the bottom 2" of each stalk.

3. Combine the asparagus, broth, wine, salt and plenty of pepper in a small baking dish. Cover with foil and bake for 20 minutes. Remove the foil and sprinkle the butter and Parmigiano evenly over the asparagus. Bake, uncovered, for 5 minutes more, until the cheese is melted and golden. Serve warm.

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