Lukewarm Asparagus Salad with Parmigiano Reggiano
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 36 spear / s asparagus, green
- 0.5 ½ lemon (s), untreated
- Oil (olive oil)
- Balsamic vinegar
- 300 g cheese (Parmiiano Reiano), Italian hard cheese
- 50 g nuts (pecans, without shell)
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut off the asparagus at the bottom approx. 5 cm, then peel the lower third with a peeler.
- Wash one lemon with hot water and cut in half. Heat 3 liters of salted water with 1/2 a lemon in a large saucepan. Cook the asparagus in it for about 6 to 8 minutes, until it is firm to the bite. Then take out, rinse in cold water and let cool down a bit.
- Preheat the oven to 220 °. Halve the asparagus spears lengthways and place on a baking sheet. Now season the asparagus with salt and pepper, drizzle with olive oil and finely grate the Parmigiano. Bake on the middle rack in the oven until the cheese begins to melt.
- Arrange the asparagus on a platter, drizzle with a little balsamic vinegar and garnish with chopped pecans.
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