Springtime means asparagus, and who wouldn’t want to cover the delicious, crisp veggie with a heaping load of melty cheese? Serve this up with grilled chicken or fish, or even alongside a light vegetarian main course.
Photo by Seasons and SuppersI have made this dish a few times and, while it may look like a bit of a hot mess, I have found this the best way to cook it up. I love the crispy cheesy bits. I love that part of the asparagus is left naked. And I love that you can take as much or as little of the cheesy sauce as you like.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
