New Potatoes Broiled with Asparagus and Stracchino
- 1 lb potatoes
- 5 oz wild asparagus
- stracchino (Italian cow’s-milk cheese, creamy and soft)
- grated Parmigiano Reggiano cheese
Wash the potatoes in cold, running water. Rub well to clean the skin. Cook in a generous amount of boiling, salted water. Drain after 5 minutes and toss with 1 tbsp of melted butter. In the meantime, trim and wash the asparagus, then cut into small, round slices. Cook in a pan with a little butter, a pinch of salt and a couple drops of water. Once the asparagus is done cooking, add the stracchino cut into pieces. Stir everything together and remove from the heat. Transfer the potatoes into a baking dish that eventually can be placed on the table. Pour the asparagus and stracchino on top. Sprinkle with a pinch of salt and a generous amount of grated Parmigiano. Broil in a 400 °F oven for a couple of minutes or until the cheese forms a golden crust. Remove from the oven and serve.