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White asparagus topped with pine nuts and Parmesan

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Ingredients for 4 servings:

  • 28 stalk(s) white asparagus, medium thick
  • 5 tbsp pine nuts
  • 100 g Parmesan, freshly grated
  • 3 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple, yet very fine

Peel the asparagus, trim off the woody ends, and steam until al dente. Or steam in a little water with a pinch of salt, a pinch of sugar, and a knob of butter. Preheat the oven to 200 degrees Celsius (top/bottom heat). Brush an oblong baking dish with 1 tablespoon of olive oil. Place the (drained) asparagus in the dish. Sprinkle the pine nuts and Parmesan cheese loosely over the asparagus spears (leaving the heads uncovered). Drizzle with the remaining olive oil. Bake for 10 to 15 minutes and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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