| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Aldo & frie, New | 4 | Servings | |
INGREDIENTS
| 450 | g | Asparagus, 1lb |
| 1/2 | Lemon, juice of | |
| 100 | g | Parmesan cheese, 4oz |
| 1 | t | Freshly ground black pepper |
INSTRUCTIONS
Trim the woody stalks off the asparagus. Fill a tall asparagus pan with water and bring to the boil. Place the asparagus, stalk end down, into the pan and simmer for 10-12 minutes, depending on the thickness of the asparagus spears. The tips of the asparagus must only be submerged for the final 2 minutes of cooking, otherwise they will overcook and become slimy. Drain. Pre-heat the grill. Place the asparagus in a gratin dish and sprinkle over the lemon juice. Grate 50g (2oz) parmesan cheese on the coarse holes of a cheese grater, and gently stir through the asparagus. Slice the remaining parmesan cheese into fine curls on the blade of a standard cheese grater. Scatter over the asparagus and sprinkle with black pepper. Grill for 4-5 minutes until the cheese is bubbling and golden brown. Serve immediately with more freshly ground black pepper. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 22mg
Sodium: 702mg
Potassium: 247mg
Carbohydrates: 5.1g
Fiber: 1.3g
Sugar: <1g
Protein: 11.7g