Ingredients with Measurements:
- 1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
- 1 tbsp. olive oil
- 1 garlic clove, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 8 oz. giuncata cheese, crumbled
- 4 oz. fontina cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the asparagus, garlic, salt, and pepper. Cook for 5-7 minutes, until the asparagus is tender.
3. In a mixing bowl, combine the giuncata cheese, fontina cheese, Parmesan cheese, and parsley.
4. In a baking dish, layer the asparagus and cheese mixture.
5. Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Fat per serving: 22g
- Carbohydrates per serving: 6g
- Protein per serving: 16g
Substitutions for ingredients:
- Giuncata cheese can be substituted with ricotta cheese.
- Fontina cheese can be substituted with Gruyere cheese.
Variations:
- Add cooked bacon or pancetta for a meatier version.
- Substitute the asparagus with broccoli or green beans.
Tips and tricks:
- Be sure to trim the woody ends of the asparagus before cooking.
- Use a good quality fontina cheese for the best flavor.
- Let the dish cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Serve with a side salad or crusty bread.
Troubleshooting advice:
- If the cheese is not melting, try broiling the dish for a few minutes to brown the cheese.
Food safety advice:
- Be sure to cook the asparagus until it is tender to ensure it is safe to eat.
Food history:
- Giuncata is a fresh cheese made from whey that is commonly used in Italian cuisine.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve as a main dish or as a side dish with grilled chicken or fish.
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Region: Italian