White Asparagus with Parmesan and Almonds
Today I decided to take a classic mix of asparagus and parmesan and pimp it up a bit by adding some delicious almond flakes and balsamic vinegar. The trick when making this dish is to boil the asparagus before you bake them as they will go really tender and will then get a bit of a crunch from the cheese and the baking - yum.
If you are a vegan worry not! I also tried this dish with vegan parmesan and it was equally delicious - the most important part of this dish in my opinion are the almond flakes which not only crunch up but release a delicious flavour that mixes absolutely perfectly with the asparagus.
Prep Time: 5 Minutes
Cooking Time: 20 Minutes
Ingredients for 5/6 White Asparagus (1 portion):
White Asparagus - 6/7 (if you are doing tips only then 9 to 12 tips)
Parmesan - 50 g
Almond Flakes - 40 g
Balsamic Vinegar - sprinkle on top
Preparation:
We start preparing this dish by cutting and washing our asparagus. Make sure you are cutting off the hard parts at the bottom. We used only the asparagus tips but you can definitely use the entire asparagus.
Bring some water to boil and add a bit of salt. Once the water is boiling add your asparagus and cook for 10 minutes. Once the 10 minutes are over remove the asparagus from the water and set aside.
Pre-heat the oven to 200°C.
Take your asparagus and put it on a baking pan, sprinkle the grated parmesan on top as well as the almond flakes and bake for 10 minutes or until the cheese starts to become golden.
When the time is over remove your asparagus from the oven, wait a couple of minutes and sprinkle gently with balsamic vinegar.
Ready to be served :)