Baked asparagus in parmesan butter

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Für  Ingredients for 4 people
  • 6   medium tomatoes  
  • 1   red onion  
  • 1   small red chilli  
  • 2   tinned sardines  
  • 3   stems fresh basil  
  • 2   tbs white wine vinegar  
  •     Salt  
  •     Sugar  
  •     Black pepper  
  • 3   tbs olive oil  
  • 800 g   green asparagus  
  • 65 g   parmesan cheese  
  • 30 g   very soft butter  
  • 30 g   breadcrumbs  
  • 200 g   sour cream  
  • 3   tbs full fat crème fraiche  
  •     ½ bunch fresh chives  
  •     White pepper  


60 Minuten
To make the salsa, clean, wash and rub dry the tomatoes. Chop into small pieces. Peel and chop the onion finely. Wash and deseed the chilli and also chop up small. Pat the sardines dry, chop finely. Wash and shake dry the fresh basil and cut into fine strips. Put everything in a bowl. Add salt, sugar and black pepper to the vinegar, and beat in the oil. Pour the vinaigrette over the tomatoes and leave to soak
Wash the asparagus and chop off the woody ends. Cook in boiling salted water for about 7 minutes, until done, but still firm. Put the asparagus in a flat ovenproof dish
Grate the parmesan, knead with the butter and breadcrumbs into a crumble mix. Scatter over the asparagus spears. Bake in a preheated oven (Electric 225o C, Fan 200o C, Gas mark 4) for about 7 minutes, until the top is brown and crispy
In the meantime, mix the sour cream and crème fraiche, wash the chives and chop finely. Stir the chives into the cream mixture, except for 1 tsp of chives. Season with salt and white pepper. Serve the baked asparagus hot, with both dips as accompaniment
Preparation time: about an hour. Per portion c. 1680kj, 400 kcal
Protein 15g, fat 30 g, carbohydrates 16g
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1 Portion ca. :
  • 420 kcal
  • 1760 kJ
  • 13 g Eiweiß
  • 33 g Fett
  • 14 g Kohlenhydrate

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Foto: Pankrath, Tobias

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