Contorni: Veggies, Salads, Potatoes Secondi Piatti: Meat, Fish, Eggs, Cheese

Roasted Green Asparagus with Mozzarella and Pecorino

Asparagus is a very tasty vegetable and lends itself to many preparations as frittate, soups, risotti, savoury pies or as simple tasty secondo piatto or contorno 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
  • Fresh Mozzarella, to taste
  • salt and pepper, to taste
  • Evoo – Extra Virgin Oilve Oil, to taste

Method

Rinse and skin the asparagus, then cut off the tough white end of the stalk.

You can decide to blanch or steam them before baking.

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.

op the the asparagus with a little mozzarella, a dash of extra virgin olive oil, a fistful of grated pecorino cheese and a pinch of salt and pepper.

Baking to 180 C / Gas Mark 4 / F 350 about 15 minutes.

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