Grated asparagus with hazelnuts and Fondella Nature

asparagi gratinati alle noccioleBaked in a terrine this specialty is the perfect combination of asparagus, almonds and hazelnuts, with a delicate flavor and a compelling creaminess.

Ingredients for two people:
  • 1 bunch of asparagus
  • 1 leek
  • Extra-virgin olive oil, unrefined salt, pepper, nutmeg
  • 2-3 bay leaves
  • 1 Fondella nature®
  • A handful of hazelnuts
  • 80g stale whole-wheat bread
  • 2 spoonfuls of flaked nutritional yeast

Clean the asparagus, remove the leathery tip and peel its stalk. Steam them for ten minutes together with a few bay leaves and a thinly-sliced leek, then immerse the basket into water and ice in order to preserve its bright green color. Drizzle a little extra-virgin olive oil over it and add salt and pepper.
Crumble the stale bread coarsely and blend it in a food processor together with the yeast, a pinch of salt, a pinch of freshly ground pepper and a pinch of nutmeg. Coarsely grind the hazelnuts and add them to the grated bread.

Lightly oil the bottom and the edges of an oven pan, distribute the leeks and the steamed asparagus and cover them with thin slices of Fondella. Sprinkle with the hazelnut crumbs and let it brown in the oven at 200°C for about 20 minutes until obtaining a crispy and golden brown crust. Let it cool before serving.