Asparagus with Parmesan Crust
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 12 mins |
| Total Time | 37 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg asparagus
- 2 cloves garlic
- salt and pepper
- 3 tomato (s)
- 75 g parmesan, rated
- 4 tablespoon herbs, chopped (thyme, basil, parsley)
- 3 tablespoon breadcrumbs
- Butter for the mold
- 50 g butter, cut into flakes
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut off the ends approx. 1 - 2 cm wide. Peel the garlic. Boil 2 liters of water, add salt and pepper. Add whole cloves of garlic. Cook the asparagus in it for about 12 minutes. Preheat the electric oven to 225 degrees. In the meantime, put tomatoes in boiling water for 1/2 minute, rinse in cold water, peel, quarter, core and dice. Remove the garlic from the asparagus water, mash it. Mix the parmesan with the herbs, garlic and breadcrumbs. Carefully fold in the diced tomatoes. Grease the gratin dish. Put in the hot asparagus spears and sprinkle with the Parmesan mixture. Spread the pepper and the flakes of butter on top. Bake the asparagus in the oven at 225 degrees for about 10-12 minutes.
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