If you want to make a cold appetizers, I have a recommendation for you. You can try this Grain Bins With Asparagus Tips recipe at your home!
Information:
- Cooking time: 20 minutes
- Preparation time: 30 minutes
- Difficulty: Medium
- Servings: 6
Ingredients:
- 1 kg asparagus
- 200 g of grated parmesan cheese
- 1 tablespoon parmesan strips
- 4 boiled eggs
- 1 teaspoon balsamic vinegar
- extra virgin olive oil
- salt
- pink pepper
Preparation:
Clean the asparagus and use only the tips, keep the stems for other preparations.
Boil the asparagus tips in boiling salted water, Just a few minutes so that they remain slightly crunchy. Drain and let cool in the meantime, prepare the baskets of grain: non-stick frying pan to the fire a diameter of about 14 cm, distribute a handful of grain over the entire surface of the pan trying to get a uniform thickness of cheese.
When this starts to melt, reduce heat and color, lift the edge with the help of a toothpick and when the mixture is raised to completely disconnect the wafer of good cheese with a spatula and make it stick to once a cutter or inverted glass holding it in shape for few seconds in order to shape it. Continue this until you run out of cheese.
Cut some asparagus tips lengthwise, then drizzle with a teaspoon of balsamic vinegar, olive oil and salt. Spread the asparagus in a parmesan basket and finish with chopped hard-boiled eggs, the slats of parmesan and a pinch of ground red pepper. Serve immediately.
Boil the asparagus tips in boiling salted water, Just a few minutes so that they remain slightly crunchy. Drain and let cool in the meantime, prepare the baskets of grain: non-stick frying pan to the fire a diameter of about 14 cm, distribute a handful of grain over the entire surface of the pan trying to get a uniform thickness of cheese.
When this starts to melt, reduce heat and color, lift the edge with the help of a toothpick and when the mixture is raised to completely disconnect the wafer of good cheese with a spatula and make it stick to once a cutter or inverted glass holding it in shape for few seconds in order to shape it. Continue this until you run out of cheese.
Cut some asparagus tips lengthwise, then drizzle with a teaspoon of balsamic vinegar, olive oil and salt. Spread the asparagus in a parmesan basket and finish with chopped hard-boiled eggs, the slats of parmesan and a pinch of ground red pepper. Serve immediately.
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