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Cook al dente fresh asparagus spears in water with tarragon, basil, olive oil. Blanch asparagus. Chill. To serve, remove asparagus spears from marinade, cover with finely shredded Parmesan or Swiss cheese.
ASPARAGUS and HAM AU GRATIN (4 servings)
1. Cook asparagus in small amount of salted boiling water, drain and reserve liquid