German🥬 Vegetables

Gratinéed White Asparagus à la Tim Raue with Parmesan and Lemon

Name: Gratinéed White Asparagus à la Tim Raue with Parmesan and Lemon
Total time: 15 min
Yield: 2 servings
Cuisine: German
Ingredients: 10 white asparagus; ~1 tsp salt; ~½ tsp sugar; 100 g Parmesan cheese; ~¼ tsp spiced salt (Henssler brand); 1 lemon

⏱ 15 min🍽 Serves 2

Fresh white asparagus lightly simmered, then topped generously with Parmesan cheese and gratinéed until golden, finished with a squeeze of fresh lemon juice. This elegant dish from Michelin-starred chef Tim Raue requires just three main ingredients yet delivers restaurant-quality flavor.

Low-cal

Adapted from a video by Hensslers Schnelle Nummer

Gratinierter Spargel à la Tim Raue mit Parmesan und Zitrone

Watch on YouTube

Ingredients

white asparagusthick spears, peeled with a vegetable peeler and halved10
salta pinch, for simmering the asparagus~1 tspest.
sugara pinch, for simmering the asparagus~½ tspest.
Parmesan cheesefreshly shaved with a fine grater, use generously100 g
spiced salt (Henssler brand)a pinch, sprinkled on the asparagus~¼ tspest.
lemonfresh juice squeezed over at the end1

Steps

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1
Carefully peel the white asparagus with a vegetable peeler. Dip the peeler in cold water periodically to keep it sharp and gliding smoothly.
2
Cut the peeled asparagus in half lengthwise.
3
Bring water to boil with a pinch of salt, sugar, and asparagus peelings. Add some of the asparagus pieces and simmer gently until partially cooked.
4
Finely shave the Parmesan cheese using a grater.
5
Remove the partially cooked and raw asparagus and arrange on a baking dish. Sprinkle a pinch of spiced salt over both portions.
6
Generously heap the freshly shaved Parmesan over the asparagus, covering it well. Use plenty of cheese as it will melt quickly.
7
Place the baking dish on the middle rack of a preheated oven on the highest gratinée setting. Bake until the Parmesan turns golden brown.
8
Remove the gratinéed asparagus from the oven and let cool briefly.
9
Squeeze fresh lemon juice over the asparagus. The acidity balances the salty, umami richness of the Parmesan perfectly.

Gratinéed White Asparagus à la Tim Raue with Parmesan and Lemon

Ingredients

Steps

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