BAKED ASPARAGUS ITALIAN STYLE (ASPARAGI AL FORNO)
Italians love asparagus like Americans do baked potatoes. They have a quatrillion ways to serve it, and even prepare versions to be served with fried eggs for breakfast. I ran into this recipe years ago when visiting northern Italy. I fell in love with it and have relished it for years. Try it and enjoy.
Provided by Preacher_in_Kitchen
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degree F.
- Clean the asparagus and trim off the woody ends if necessary.
- Place asparagus in a steamer (or in a pan of lightly salted water) and steam/cook for 8 minutes.
- Be sure not to over cook and make asparagus limpy.
- Place asparagus in a buttered, oven tolerant dish or pan.
- Season with pinch of salt and black pepper.
- Drizzle extra virgin olive oil over the top and sprinkle with Parmigiano Reggiano.
- Bake in preheated oven for about 6-7 minutes until golden brown.
- Enjoy-- mmmmmmm.
Nutrition Facts : Calories 135.2, Fat 9.7, SaturatedFat 2.8, Cholesterol 7.2, Sodium 173.1, Carbohydrate 7, Fiber 3.6, Sugar 3.2, Protein 7.5
ROASTED ASPARAGUS WITH POACHED EGG AND PARMIGIANO-REGGIANO
Provided by Anne Burrell
Time 40m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Fill a large saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil.
- Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with about 1 tablespoon olive oil and some salt.
- Place the asparagus in the oven and roast for 15 minutes.
- Reduce the heat on the water until the bubbles in the water have subsided.
- Gently crack and drop the eggs into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid.
- Using a slotted spoon, carefully remove the eggs from the saucepan and blot the bottom of the spoon on a paper towel before plating the egg.
- Remove the asparagus from the oven.
- Divide the roasted asparagus spears on plates and top each set of asparagus with a poached egg. Sprinkle with the grated Parmigiano and a couple flakes crushed red pepper. Sprinkle with a few drops olive oil.
ASPARAGUS WITH PARMIGIANO-REGGIANO VINAIGRETTE
Steps:
- Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil. Remove asparagus from the boiling water and plunge immediately into the ice water. Remove from the ice water, pat dry, and reserve.
- In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano. Season with salt. Toss the asparagus in the vinaigrette. Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.
- Call yourself a superstar!
ZUCCHINE AL FORNO CON PARMIGIANO-REGGIANO E PROSCIUTTO
Make and share this Zucchine Al Forno Con Parmigiano-Reggiano E Prosciutto recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400ºF and spread butter in an 8x8-inch baking pan.
- In a large saucepan of boiling water cook zucchini until crisp-tender, about 5 minutes.
- Drain zucchini and cool until they can be handled.
- Trim ends of zucchini and quarter lengthwise to form spears.
- Wrap each zucchini spear in a slice of prosciutto and arrange side by side in pan. (Zucchini will be touching).
- Sprinkle zucchini with parmesan cheese and pepper and bake until lightly browned, 10 to 15 minutes.
- Serve zucchini warm.
FAVE OR ASPARAGUS AL FORNO WITH SPECK AND PARMIGIANO-REGGIANO
The first place I was served fava bean pods, as opposed to shelled beans, was at Zuni Café in San Francisco. When they came to the table, I thought it was such an interesting idea, and when I tasted them I found them delicious. When you serve them this way, you want to use only tender, young, small pods, as larger pods will be tough and fibrous. If you can't get young fave, use jumbo asparagus instead. In either case, this is a spring dish.
Yield serves 4
Number Of Ingredients 7
Steps:
- Place a baking sheet under the broiler and preheat the broiler at its hottest setting.
- If you are preparing asparagus, snap off the stems at the natural break and discard the stems. Place the fave or asparagus in a large bowl, drizzle with the olive oil, sprinkle with the salt, and coarsely grind the pepper over them. Toss to coat the vegetables with the seasonings. Open the broiler and spread the vegetables in a single layer on the baking sheet, taking care as it will be very hot. (We are trying to imitate the effect of a pizza oven.) Roast the vegetables for 12 to 15 minutes, until they are browned but still al dente, turning them occasionally so they brown evenly.
- To serve, drape one slice of speck in a semicircle on each of four plates and lay one fava pod or asparagus spear on each slice of speck. Drape another slice of speck on the fava or asparagus and lay another fava pod or asparagus spear on the speck at a 45-degree angle to the first. Repeat, draping a slice of speck and laying the third fava pod or asparagus spear at a different angle than the others to create an irregular stack. Drizzle 1 tablespoon of finishing-quality olive oil, coarsely grind black pepper, and use a microplane or another fine grater to grate a light layer of Parmigiano-Reggiano over each serving.
- Kerner (Alto Adige)
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