Fried Asparagus with Lemon and Grana Padano
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, white
- 3 tablespoon olive oil
- 0.5 teaspoon ½ salt
- 1 pinch (s) sugar
- 1 pinch (s) black pepper, freshly ground
- lots cheese, grated Grana Padano
- 1 lemon (s), untreated (juice and zest)
- 2 teaspoons vegetable stock, instant
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and boil the skin in about 0.5 liters of salted water for about 20 minutes, then remove the skin from the stock and add the vegetable stock. Then reduce the brew until about 1/3 is left. Put aside.
- Cut the peeled asparagus into approx. 1-2 cm pieces and fry in a non-stick pan in hot olive oil over high heat for approx. 4-5 minutes, turning constantly so that it does not burn. Immediately after the asparagus has been added to the pan, sprinkle salt and sugar on it and add a tablespoon of lemon juice.
- Place the fried asparagus on a serving plate and drizzle the reduced asparagus-vegetable stock over it. Then sprinkle a lot of grated Grana Padano over it and put the zest of the whole (!) Lemon on it (attention! Only rub the yellow peel, the white of the lemon is bitter).
- As a starter, the dish is suitable for 2-3 people, it also tastes lukewarm very good.
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