Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spring Asparagus and Asiago Gratin

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Spring Asparagus and Asiago Gratin Empty Spring Asparagus and Asiago Gratin

    Post by Lobo Sun 24 Jan 2016, 9:36 pm

    Spring Asparagus and Asiago Gratin Img2l
    Spring Asparagus and Asiago Gratin
    Spring Asparagus and Asiago Gratin Translucent
    Be the first to Write a Review
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 4
    Asparagus is wonderful simply steamed and drizzled with olive oil and lemon juice and sprinkled with salt, but for something a little more decadent, try this creamless gratin, which is a perfect showcase for the elegant vegetable.







    Ingredients:


    • 1 lb. (500 g) asparagus, tough ends trimmed
    • 2 Tbs. extra-virgin olive oil
    • 1 cup (4 oz./125 g) shredded Asiago cheese
    • 3 Tbs. dried bread crumbs
    • 1 Tbs. minced fresh flat-leaf parsley
    • Finely grated zest of 1 small lemon
    • Fine sea salt and freshly ground pepper
    • 1 to 2 Tbs. fresh lemon juice

    Directions:

    Preheat an oven to 450°F (230°C).

    Arrange the asparagus in a single layer in a baking dish and drizzle with 1 Tbs. of the olive oil. Toss the spears gently to coat with the oil.

    In a bowl, whisk together the cheese, bread crumbs, parsley, lemon zest, 1/2 tsp. salt and a grinding of pepper. Drizzle in the remaining 1 Tbs. olive oil and stir until well mixed. Sprinkle the bread crumb mixture over the asparagus. Bake, uncovered, until the asparagus is just tender and the topping is melted and golden brown, 15 minutes.

    Drizzle the asparagus with the lemon juice and serve hot from the baking dish. Serves 4.

    Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)

      Current date/time is Fri 01 Mar 2024, 6:21 am