Baked Asparagus with Crispy Parmesan Crust
We are quickly approaching the end of asparagus season here in Switzerland and for that occasion I’m sharing a new recipe with you. It’s been one of our go to asparagus recipes for years and we’ve loved it ever since we first found it on “Kochen” magazine. I hope you will love it as much as we do!
Recipe for 4 people as a side:
Ingredients
1kg green asparagus
salt
3 slices white bread
75g grated parmesan
75g melted butter
(serves well with sauce Hollandaise)
Instructions
Cut off the back third of the asparagus. Depending on how fresh they are, you might also want to peel the back part.
Put the asparagus in a wide pan and cover them with water. Boil the asparagus for about 8 minutes, until they are “al dente”. After they are boiled you lay them in a gratin form. (Picture 1)
Preheat the oven to 230°C (440°F). If you’re using the fan, then you want to make it 20°C colder. (70°F)
Remove the rind from the white bread (Picture 2) and chop finely. Mix it with the cheese. (Picture 3) Melt the buter in a pan.
Sprinkle all of the bread-cheese-mixture over the asparagus. Drizzle the melted butter on top. (Picture 4) Immediately bake the asparagus for 5 - 8 minutes.
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