Saturday, May 12, 2012


Ugly, but tasty: asparagus gratin with pine nut and herb crust

And on it goes with asparagus recipes! The green asparagus gratin with pine nut and herb crust is another recipe from " Vegetarian cooking well " . I liked it really tasted good, but my husband is that I totally independent of the delicious taste with the photo of Heike "Ugly Food" blog event can take part ... Tse! But on closer inspection, my husband is not entirely wrong, the delicious pine nut and herb crust looks soooo not in response to the asparagus. A few strips of fresh basil over it probably would have done the photo very well. But since I tasted was really good, I can see times over the ugly photo and share the recipe with you! In the cookbook, the court also looks way much better.


Asparagus au gratin with pine nut and herb crust
(For 2 servings as main course)

500g green asparagus
Salt and pepper
5-6 stalks of basil
1 teaspoon dried thyme
2 spring onions
3 tablespoons pine nuts
2 tablespoons bread crumbs
50g freshly grated Parmesan cheese
1 egg
1 tablespoon butter
1 teaspoon oil to form

Wash asparagus, cut off woody ends. Asparagus in a large pot of salted water for about 4 minutes bubbling boil.Drain the asparagus, rinse with cold water. Drain.

Preheat oven to 200 degrees. Grease an ovenproof dish with oil. Asparagus in the dish.
Pine nuts in a nonstick frying pan over medium heat until golden brown. Take off from the pan, leave. Roughly chop the pine nuts.

Spring onion Wash and cut into thin rings. Wash basil, shake dry and chop finely. Spring onions, basil, thyme, pine nuts, breadcrumbs and Parmesan cheese with the egg mix well. Season with salt and pepper and distribute the weight evenly over the asparagus.

In the hot oven on the middle rack for about 20 minutes. Allow to cool before serving, about 5 minutes.

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