Wednesday 3 September 2008

asparagus w taleggio & parmigiano

This is a great little entrée (starter) on cold winter nights.

Be sure to use loads of freshly milled black pepper as the flavour really tops off the dish.

Asparagus w Taleggio & Parmigiano

Recipe from World Vegetarian Cookbook by Sarah Brown. Serves 4.


450g asparagus
125g taleggio cheese
25g grated parmesan
25g butter
Salt and pepper


1. Preheat oven to 200°C.

2. Trim off the tough ends of the asparagus. Steam or microwave asparagus for 2-3 minutes or until just tender.

3. Cut the taleggio in rough slices.

4. Grease a baking dish with butter and lay the asparagus in the dish, placing all the tips the same way. Cover with half the taleggio, a sprinkling of parmesan and some salt and pepper.

5. Place a second row on top with the asparagus tips at right angles to the bottom row and cover with remaining taleggio, parmesan and salt and pepper.

6. Bake for 5-10 minutes, until the cheese has just melted. Serve hot.


1 comment:

  1. Looks rich and delicious .. though here in France we have to wait till next month of May for fresh asparragus ...


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