John Myers
Asparagus Au Gratin with Parmesan and Mozzarella Topping
The perfect asparagus au gratin with parmesan and mozzarella topping recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus green
- 500 g Asparagus white
- 125 g Mozzarella
- 30 g Parmesan
- 50 g Butter
- Pepper from the grinder
- Preheat the oven to 225 ° C.
- For the asparagus, bring a little salted water to the boil in a large saucepan. Peel the white asparagus, cut off the woody ends. Wash green asparagus and cut off the woody ends generously. Cook the white asparagus in salted water for about 15 minutes. After 10 minutes add the green asparagus. Cook for another 5 minutes. Place the asparagus in a greased baking dish.
- Coarsely grate the Parmesan. Grate the mozzarella. Mix both types of cheese.
- Season the asparagus with a little pepper and sprinkle with the cheese mixture. Spread the butter in pieces on top. Baked in a hot oven for about 10 minutes until golden brown.
- There was risotto and fried chicken breast with it.
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