Alberto`s Green Asparagus with Parmesan Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg asparagus, green
- 200 g parmesan, rated
- 125 g crème fraîche
- 7 basil leaves
- 1 egg yolk
- 1 lemon (s)
- 1 tablespoon salt
- 1 teaspoon sugar
- some butter
- pepper
Print Recipe
Pin Recipe Instructions
- Cook time: 30 minutes
- Total time: 1 hour
- Cut the asparagus in the lower third. Bring plenty of water with the halved lemon, sugar, salt and butter to the boil. Cook the asparagus in it for about 4 - 5 minutes. Carefully place the asparagus in cold water and allow to cool. Then drain on a cloth.
- Chop the basil very finely and mix with the parmesan, créme frâiche and egg yolk, season with salt and pepper.
- Spread the well-drained asparagus on a baking dish with butter. Pour the parmesan cream on top and bake in the oven, covered to 180 ° C, for about 5 minutes, so that the paste can melt well. Then bake with the top heat or with the grill until the cream is brown and crispy.
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