Prep 10 mins
Cook 30 mins
- 1 bunch asparagus, trimmed
- 2 teaspoons olive oil
- 1 cup milk
- 1⁄4 cup parmesan cheese
- 1 egg
- 1 egg white
- PREHEAT OVEN TO 400°F Cook the asparagus in a pot of simmering water until tender, about 5 minutes. Drain and place in an ovenproof serving dish, then drizzle with the oil. Whisk together the milk, cheese, egg, egg white, and salt. Pour over the asparagus. Bake until the gratinata is browned and bubbling, about 20 minutes. Makes 4 servings.
This is a nice way to dress up asparagus. Great tip by Derf to not precook the asparagus - it's perfectly done when cooked from raw. Next time I will add some dry white wine and perhaps some red pepper flakes just to enhance the flavours.
Lovely different way to serve asparagus, we loved it. I didn't precook the asparagus , we like it crisp and I was afraid it would get mushy, so I laid it in the dish raw and glad I did. Turned out perfect, I did add a little black pepper and left out the extra egg white as I was using an extra large egg. Just made two servings. I will make it again, thanks for posting.
Tastes good. It took at least 10 extra minutes in the oven to brown on top. After the time listed it was not at all cooked. I used a glass loaf pan, but the oven was preheated and I use an oven thermometer -- so not sure what the hang up was.