The original is a beautiful, simple celebration of spring—the others take it to the next level.
, so that they have a lacy edge that's sizzled and brown, but are otherwise soft enough to cut with the side of a fork. But that's just me. You can cook the two main components however you like.
Here are a couple examples I came up with to demonstrate. One stays close to the original, the other strays farther away. You should make them all. Then you should start to think of your own. Maybe see if you can come up with a new one each week until the end of spring. You may surprise yourself.It's fair to say that asparagus alla Milanese, in its original form, is a near-perfect dish.
That intensity can stand up to more pungent flavors, so I next thought about the cheese. I didn't want to get rid of the Parm, but I did want to add to it. I grabbed a piece of gorgonzola dolce, which is sweet and creamy, and tore chunks of it on top of the asparagus, allowing them to melt a little from the heat.
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