Grilled asparagus with Parmesan cheese

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A delicious combination of white asparagus from the grill served the Italian way with Parmesan cheese and dried tomatoes.



Cut the bottom 2 cm off the asparagus. Peel the white asparagus if necessary.
Bring a (asparagus) pan with water to the boil. Cook the asparagus for about 4 minutes until al dente. Then pour well.
Heat a grill pan over high heat. Brush the asparagus with a little olive oil. Place them in the grill pan and grill them for a few minutes until they have nice grill marks.
Meanwhile, toast the pine nuts.
Cut the dried tomatoes into pieces.
Place the asparagus on a plate. Drizzle with a little bit of good olive oil. Grate a lot of Parmesan over it, keeping the asparagus heads free.
Divide the dried tomato pieces over it and sprinkle with the pine nuts. Finish it off with a pinch of black pepper.
Delicious with mashed potatoes or fries.
Tips: also read this handy blog about cooking and preparing asparagus.
You can serve this dish as a main course or as an appetizer. In the latter case, keep about 3 asparagus per person.
Also great for grilling on the BBQ.
Tips: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
Most old and/or mature cheeses such as Parmesan cheese contain virtually no lactose. Depending on how sensitive you are to it, you can choose to take a vegan Parmesan cheese.
grilled white asparagus Parmesan cheese

Source: Leukerecepten by leukerecepten-nl.
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