中文
  • HOME
  • ABOUT
    • CREDITS
    • RESOURCES
    • Privacy Policy
  • ITALY
  • RECIPES
  • INGREDIENTS
  • EQUIPMENT
  • TECHNIQUE
  • WINE
  • Free Updates
  • BLOG
  • chinese

Living a Life in Colour

a guide to Italian food, wine and culture

Asparagi gratinati (asparagus and Parmesan gratin) 

 
Asparagi gratinati (asparagus and Parmesan gratin)
 
Print
Prep time
10 mins
Cook time
22 mins
Total time
32 mins
 
This recipe works great for both a starter and as a side dish. I like to make big trays of these for dinner parties so that guests can help themselves.
Author: Woo Wei-Duan
Recipe type: Starter (Antipasto), Side dish (Contorno)
Cuisine: Inter-regional
Serves: 5
Ingredients
  • 500 grams asparagus, rinsed
  • 20 mls olive oil, plus more for greasing the pan
  • 40 gramsParmigiano-Reggiano cheese
Instructions
  1. Preheat your grill to the second to hottest setting. If there is only one setting, set the level slightly further away from the element.
  2. Snap off the woody base of the asparagus, moving your fingers up from the blunt end and wiggling until you find a more flexible part and then snap off the end. For fatter stems with more waxy skins, peel the asparagus from below the tips with a vegetable peeler.
  3. Place the asparagus in a steamer until half way cooked (up to 7 minutes for fat asparagus).
  4. Prepare a large bowl of cold water and add ice. Plunge the asparagus into the ice water to stop the cooking. When cool, remove and drain fully.
  5. Grease a grill-proof baking tray with the olive oil and place the asparagus on the tray. Drizzle the 20 mls of olive oil over the asparagus and sprinkle Parmigiano-Reggiano cheese over top.
  6. Grill the asparagus until the cheese is melted and golden, up to 15 minutes. Be vigilant as the grill can easily scorch anything in seconds.
3.5.3239

 

If you're new here, you may want to subscribe by e-mail. Thanks for visiting!

Thanks for visiting Living a Life in Colour again, good to have you back here. If you haven't yet, you might want to subscribe by e-mail . Enjoy! Thanks for visiting!

Learn how to make Italian recipes for family and friends.

Recipes

Connect

Woo Wei-Duan provides practical instruction on Italian cooking and recipes as well as musings on life and family on this website. Read More…

Contact Us

Learn how to make Italian recipes for family and friends.

Featured posts

Venice flooding in 1966 by By Unknown
Panzarotto (a deep-fried pizza pocket filled with molten mozzarella and tomato sauce)
Creative Commons Licence
Mei Man Ren Sheng by Woo Wei-Duan is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.