Asparagus with Parmesan crust

Ingredients for 4 servings:

• 2 kg asparagus, white (green or mixed is also possible)
• 2 garlic cloves
• salt and pepper
• 3 tomatoes
• 75 g Parmesan, grated
• 4 tbsp mixed herbs (thyme, basil, parsley)
• 3 tbsp breadcrumbs
• 50 g butter flakes
• Butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

delicious asparagus under a crispy cheese and herb topping

Peel the white asparagus and trim the ends to a width of about 1-2 cm. Peel the green asparagus only in the lower third. Peel the garlic. Boil 2 liters of water, season with salt and pepper. Add whole garlic cloves and cook the asparagus for about 8-12 minutes, depending on the thickness. Meanwhile, place the tomatoes in boiling water for 1-2 minutes, rinse with cold water, peel, quarter, deseed, and dice. Remove the garlic from the asparagus water and crush. Mix the Parmesan with the chopped herbs, garlic, and breadcrumbs. Carefully fold in the diced tomatoes. Preheat the oven to 225°C (top/bottom heat). Grease a gratin dish. Place the hot asparagus spears in the dish and sprinkle with the Parmesan mixture. Season with pepper and scatter the butter flakes over the asparagus. Bake the asparagus in the hot oven for about 10-12 minutes.