With the arrival of spring season, asparagus also appears on our tables. Asparagus is a very tasty vegetable and lends itself to many preparations as frittate, soups, risotti, savoury pies or as simple yet tasty secondo piatto or side-dish enriched with mozzarella and Pecorino cheese, just like this.
Serves 2, Preparation time 10 mins, Cooking time 15 – 20 mins
- 1/2 kg green Asparagus
- Pecorino cheese, grated – a handful
- Mozzarella, to taste
- salt and pepper, to taste
- Evoo – Extra Virgin Oilve Oil, to taste
Wash asparagus and cut the final white hardest part of the stem.
You can cook it both raw and directly in the oven or blanched it a bit first.
Tip: if you decide to blanch or steam it before baking, be careful when cooking it because it will basically cook twice, one time in water and the other in the oven, so blanching time has to be shortened. Overcooked asparagus means get it mushy.
After cooking, transfer asparagus to a bowl filled with cold water and some ice cubes or pass them under cold running water: in this way you will preserve both the bright colour and will remain even firmer.
Cover a baking tray with baking paper and place the asparagus in a row.
Add to the asparagus a few pieces of mozzarella, a drizzle of Extra Virgin Olive Oil, a handful of grated Pecorino cheese and a pinch of salt and pepper.
Baking to 180° for 15 minutes.
Fancy for a light creamy asparagus soup? Look here: light-and-creamy-asparagus-soup/