- Cooking at the table
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01. March 2015
Cut off the bottom third of the asparagus spears. Depending on the freshness and quality, peel the lower part of the asparagus where necessary.
Place the asparagus spears in a wide pan and add enough water so as to cover half of them. They have a particularly intensive aroma if you cook them in a steamer. Cook the asparagus for 8 minutes until just firm to the bite. Then drain carefully and place in a buttered gratin dish.
Preheat the oven to 230 degrees.
Thinly slice off the crust from the toast bread and then grind in the food processor or chop very finely with a large knife. Mix with the grated cheese.
Melt the butter in a small pan.
Sprinkle the cheese and bread mixture over the asparagus. Dribble the butter all over it.
Bake the asparagus immediately on a shelf on the middle rung in the hot oven at 230 degrees for 5-8 minutes until the topping is golden brown.
12 g protein, 23 g fat, 14 g carbohydrates, 317 g kcalories, 1327 kjoules
Annemarie Wildeisen's KOCHEN