in Italy

Green asparagus Ligurian style

updated

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Ingredients for 2 servings:

  • 1 kg asparagus, green
  • 40 g walnut kernels
  • 3 tbsp pine nuts
  • 3 tbsp pistachios
  • 2 cloves garlic, finely chopped
  • 1 tsp basil pesto
  • 60 g butter
  • 30 g mountain cheese, grated
  • 100 g mountain cheese, sliced
  • 1 tbsp, heaped breadcrumbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut off about 1 cm of the bottom part of the green asparagus, then peel the lower third with a vegetable peeler. Roughly chop the walnuts, pistachios, and pine nuts and mix with the garlic and pesto. Cook the asparagus in salted water with a pinch of sugar for about 7-8 minutes. Remove from the oven and place in two baking dishes. Spread the grated cheese over the asparagus and top with the nut mixture. Place the butter in small pieces on top of the nuts and cover with the sliced ​​cheese. Sprinkle breadcrumbs over the cheese. Bake in a hot oven at 180°C (top/bottom heat) for about 10 minutes until light brown. Tip: This also works very well with white asparagus.

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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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