John Myers
Ingredients for 6 servings:
- 36 stalk(s) asparagus, green
- ½ lemon(s), untreated
- Oil (olive oil)
- Balsamic vinegar
- 300 g cheese (Parmigiano Reggiano), Italian hard cheese
- 50 g nuts (pecan nuts, shelled)
- Salt
- pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Insalata tiepida di asparagi and parmigiano
Cut off about 5 cm of the bottom of the asparagus, then peel the lower third with a peeler. Wash a lemon in hot water and halve it. Heat 3 liters of salted water with 1/2 lemon in a large pot. Cook the asparagus for about 6 to 8 minutes, until al dente. Then remove from the pan, rinse with cold water and let cool slightly. Preheat the oven to 220°C. Halve the asparagus spears lengthwise and arrange on a baking sheet. Season the asparagus with salt and pepper, drizzle with olive oil and finely shave the Parmigiano over it. Bake on the middle rack of the oven until the cheese begins to melt. Arrange the asparagus on a platter, drizzle with a little balsamic vinegar and garnish with chopped pecans.
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