WIC Galbani Cheese

This recipe courtesy of Galbani Cheese

WIC Decked Out Asparagus

Decked Out Asparagus


  • 1 lb. medium-sized asparagus ends trimmed
  • 1 lemon cut into wedges
  • 1 cup Mozzarella hand shredded
  • 1/2 cup Parmesan cheese grated
  • 2 Tbsp. unsalted butter
  • 1/2 cup almonds slightly crushed
  • extra virgin olive oil
  • salt and pepper to taste
  • lemon zest and red chili pepper flakes optional garnish


  • Steam asparagus until very al dente (barely cooked). Remove and place in ice bath with lemon wedges to preserve color. (This can be done the day before.)
  • Preheat oven on broil setting.
  • Place asparagus on an ovenproof platter. Top with shredded mozzarella and Parmesan. Drizzle lightly with extra virgin olive oil, and add salt and pepper to taste.
  • Broil the asparagus in the oven for a few minutes, until the cheese melts and begins to turn golden brown.
  • In the meantime, in a medium-sized pan, melt the butter on low heat and add Marcona almonds. Cook until almonds start to toast and the butter lightly browns. Remove from heat.
  • Remove asparagus from the oven. Pour toasted almonds and brown butter over asparagus.
  • Add lemon zest and red chili pepper flakes as an optional garnish, and serve.
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