Asparagus Bernese Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg asparagus
- 20 g butter
- salt and pepper
- 250 ml water
- 2 onions)
- 60 g butter
- 50 g cheese (Emmentaler), rated
- 4 tablespoon breadcrumbs
- sugar
Print Recipe
Pin Recipe Instructions
- Peel the asparagus. Heat the butter in a long saucepan. Put in the asparagus spears. Season with salt and sugar. Douse with water. Bring the water to the boil and cook the asparagus covered for approx. 20 minutes. Preheat the oven to 250 ° C.
- In the meantime, chop the onions, heat half the butter in a pan and fry the onions until light brown. Season weakly with salt and pepper. Drain the asparagus and pour it into an ovenproof dish with the heads facing upwards. Sprinkle with cheese. Spread the onions on top, then the breadcrumbs.
- Melt the remaining butter in a pan. Drizzle over the breadcrumbs. Bake the mold in the preheated oven on the middle rack for approx. 10 minutes.
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