White asparagus in the oven with a Parmesan herb crust
White asparagus from the oven - caramelized, nutty, with a golden-brown Parmesan herb crust. Easy to prepare, impressive results. The Silvaner QbA dry from Rheinhessen is the down-to-earth, harmonious wine to go with it.
Cooking utensils
- 1 Baking tray or casserole dish
- 1 Economy peeler
- 1 Small bowl for the crust
- 1 Käsereibe
- Baking paper
Ingredients
- 900 g white asparagus
- 3 1 tbsp olive oil
- Salt white pepper
- 1 A pinch of sugar
FOR THE PARMESAN-HERB CRUST:
- 60 g Parmigiano Reggiano Freshly grated
- 30 g Panko breadcrumbs or fine breadcrumbs
- 2 1 tbsp olive oil
- 1 Garlic clove very finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 teaspoon fresh rosemary very finely chopped
- Zest of half a lemon
- Salt black pepper
Preparation
PREPARATION:
- Preheat the oven to 200 °C top/bottom heat.
- Peel the asparagus and cut off the woody ends.
- Mix all the ingredients for the Parmesan herb crust well in a small bowl.
- Line the baking tray with baking paper.
COOKING STEPS:
- Spread the asparagus on the baking tray and drizzle with olive oil.
- Season with salt, white pepper and a pinch of sugar.
- Roast in the preheated oven for 10 minutes.
- Remove the asparagus from the oven, spread the Parmesan and herb mixture evenly over the spears and press down lightly.
- Return to the oven and bake for a further 12-15 minutes until the crust is golden brown.
DIRECTIONS:
- Lift the asparagus directly from the baking tray onto preheated plates.
- Crust stays on top - do not turn.
- Garnish with a thread of good olive oil and fresh herb leaves.
- Create a lemon wedge.
SUPPLEMENTS:
- New potatoes in butter with dill
- Creamy yogurt dip with lemon and herbs
- Prosciutto crudo, wafer-thin as an optional meat component
Nutritional values per portion
Calories: 440kcalCarbohydrates: 16gProtein: 22gFat: 32g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat