Asparagus à la Parmesan is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of boiled asparagus layered with Parmesan cheese and butter in a casserole dish and heated or grilled until browned. The full recipe is presented here and I hope you enjoy this classic British version of: Asparagus à la Parmesan.
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This is a classic recipe for a Victorian version of Asparagus à la Parmesan that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Boil asparagus tops in water with a little salt; spread on some grated cheese, with butter place on this a layer of asparagus, the cheese and butter, and so on, alternately, finishing with the cheese and butter; brown in a Dutch oven.
Bring a pan of lightly-salted water to a boil. Remove the tips of the asparagus and add these to the water. Cook for about 5 minutes, or until crisp-tender then drain.
Add a layer of cheese to the base of a small baking dish. Top with a little of the diced butter then add a layer of the asparagus tips. Keep alternating the layers in this manner, finishing with a layer of cheese and butter. Place in a casserole or Dutch oven, secure the lid and cook for about 20 minutes, or until browned, alternatively layer in a baking dish and brown under a hot grill.
