Baked shaved asparagus with parmesan and breadcrumbs
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 139, total fat 4 G., saturated fats 1 G., proteins 6 G., carbohydrates 21 G., fiber 2 G., cholesterol 3 mg, sodium 280 mg, sugar 1 G.
Calories 139, total fat 4 G., saturated fats 1 G., proteins 6 G., carbohydrates 21 G., fiber 2 G., cholesterol 3 mg, sodium 280 mg, sugar 1 G.
The original recipe calls for this asparagus to be quickly roasted in a hot wood-fired pizza oven to preserve its springtime juiciness. If you don't have a pizza oven, simply preheat your oven to high. Shred the asparagus with a regular vegetable peeler, roast, and serve with garlic croutons and Parmesan cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch of large asparagus (can be substituted with Brussels sprouts)
- Extra virgin olive oil
- Half a ciabatta, cut into cubes
- 2 cloves garlic, grated
- 2 tbsp grated Parmesan cheese + extra for serving
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Recipes with similar ingredients: asparagus, Brussels sprouts, ciabatta bread, Parmesan cheese
Cooking the dish according to the recipe:
- Preheat oven to 260°C.
- Trim the tough ends of the asparagus. Use a vegetable peeler to slice the asparagus into long strips (if using Brussels sprouts, shred them thinly).
- In a large bowl, gently toss the chopped asparagus with 2 tablespoons of olive oil and a few pinches of salt and black pepper. Place the asparagus mixture in a 12-inch cast-iron skillet and form a nest. Bake until the vegetables are lightly browned and tender, about 3 minutes.
- Meanwhile, heat 1/4 cup olive oil in a large skillet over medium-high heat. Once hot, add the cubed bread and toss to coat. Let the bread toast evenly, stirring frequently, for 3–5 minutes.
- Remove the pan from the heat and stir in the garlic to flavor the butter and bread. Transfer the bread from the pan to a cutting board and roughly chop it. Sprinkle with grated Parmesan and black pepper to taste. Sprinkle the asparagus with breadcrumbs and Parmesan.
Author of the recipe - Christian Petroni is a renowned American chef and restaurateur.
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