Roasted asparagus with peanuts and crusty bread

Asparagi arrosto con arachidi e pane croccante

Baked asparagus is always a super hit and if you’re wondering “Should I blanch them first?», the answer is always… NO! The result of this version with crusty bread, roasted peanuts and the scent of cumin is great and with that crunch effect! We served them with ricotta vaccina and lemon zest, alternatively you can use feta or the fresh cheese of your choice. Baked asparagus is a great appetizer, a side dish or – increasing the doses – you can also serve them as a main course.

Ingredients for 4 people

500 G Asparagus
120 g diced bread
60 g peanuts
4 tablespoons cottage cheese
1 tsp cumin seeds
fresh thyme
zest of half a lemon
wine or apple vinegar
Evo oil
salt
pepper

PROCEEDING

Clean the asparagus and cut it into two or three parts by removing the more woody end of the stem. Put the asparagus in a bowl with the bread and peanuts and season with 4 tablespoons of oil, 4 tablespoons of vinegar, salt, pepper, fresh thyme and a teaspoon of cumin seeds. Mix well and spread in a baking dish. Bake in the oven at 200 C Serve with cottage cheese, lemon zest and fresh thyme.

Asparagi arrosto con arachidi e pane croccante

Asparagi arrosto con arachidi e pane croccante

Asparagi arrosto con arachidi e pane croccante

Asparagi arrosto con arachidi e pane croccante

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