ASPARAGUS ON THE SIDE

Asparagus as a side dish can be cooked according to many recipes to accompany both meat and fish. The asparagus are in fact a great accompanying vegetable for many types of second course in Italy, with their strong taste but at the same time delicate.
This recipe combines classic foods used as a side dish, potatoes, asparagus and mozzarella, which generally are used individually. But here they are mixed before being served with many dishes, from poultry to fish.
Tastes in fact are blend perfectly with the potatoes cooked in the pan first, and then pass again in the oven, and the taste, net and special, of asparagus. Mozzarella adds freshness and combines the ingredients to accompany foods cooked with a little bit of background sauce.

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ASPARAGUS ON THE SIDE

Course

Sides

Cuisine

Italian

Keyword

Vegetables

Prep Time

15 minutes

Cook Time

50 minutes

Servings

people

Ingredients

• 80 g asparagus
• 80 g potato
• 50 g Mozzarella cheese
• 5 tbsn olive oil extra virgin
• 1 firstful salt

Course Sides Cuisine Italian Keyword Vegetables Prep Time 15 minutes Cook Time 50 minutes Servings people Ingredients 80 g asparagus 80 g potato 50 g Mozzarella cheese 5 tbsn olive oil extra virgin 1 firstful salt

Instructions

1. Start the recipe with the potato. Begin to peel (1) it with the peeler and then put it on the cutting board. Then cut the potato into very thin slices (2) and put aside (3) in a plait.

   
2. Now put five tablespoons of extra virgin olive oil in a large non-stick pan, let warm up and then add the potato slices (4), turning them when they are golden (5). After ten minutes of cooking put them aside (6) in a plait.

   
3. Then take the asparagus, wash them well (7) under water and then put on the chopping board to cut off the hard white part of the stem (8). Put everything aside and then place on the cutting board the dripped mozzarella and cut into slices (9) with a large knife.

   
4. Now take a casserole and oil the bottom with a little extra virgin olive oil. Then put the potato slices on the bottom (10), to make a layer. Then top up with the asparagus (11), decorating with geometric shapes as you like, put some salt and then bake (12) in a preheated oven at 180°C for about 30 minutes.

   
5. Then take out the casserole (13) to put on top the slices of mozzarella (14). Cover well everything with the cheese, and then bake (15) again for about five or ten minutes, the time needed to melt the cheese. Once melted the mozzarella, bring immediately the pan on the table, as to serve the portions next to the main course of meat or fish.

   

Recipe Notes

A side of asparagus can accompany many dishes of both land and sea, and you can cook them with other ingredients.