Home › The World's Kitchen › Fresh Asparagus, Swiss

Fresh Asparagus, Swiss

Scrape and clip off the ends of two bunches of fresh asparagus, thoroughly wash and tie them up in three bunches, plunge them in three quarts of boiling water with a tablespoon salt, and boil for fifteen minutes. Remove and drain well.

Mix on a plate one ounce grated Swiss and one ounce grated Parmesan cheese. Lightly butter a baking dish, arrange a third of the asparagus as a layer at the bottom of the dish, sprinkle a third of the cheese over, then another third of the asparagus, a third of the cheese, then the rest of the asparagus and cheese on top. Place an ounce butter in a frying pan with half a very finely chopped white onion, toss until a very light brown, and pour over the asparagus. Set in the over for fifteen minutes. Remove and serve.