Asparagus, also called garden asparagus, is a native to Eurasia. Green asparagus (grown above grown) is eaten worldwide. While white asparagus (aka white gold, edible ivory, or the royal vegetable) (grown underground) are found mostly in Germany, France, the Netherlands, Spain, and Switzerland, as well as in Peru and Washington state.
If you are in Germany in mid-April to June 24th, don't miss the Spargelsaison or Spargelzeit (asparagus season) and enjoy white asparagus prepared in many different ways.
Serve 4
Preheat the oven to 375ºF (190ºC)
1 bunch organic asparagus, trimmed
2 cups (260 g) shredded mozzarella, Gruyère cheese, or a dairy-free cheese
1 cup (240 ml) (dairy-free) organic milk
2 organic eggs
2 cups (260 g) shredded mozzarella, Gruyère cheese, or a dairy-free cheese
1 cup (240 ml) (dairy-free) organic milk
2 organic eggs
garlic minced
1/2 cup (65 g) grated parmesan cheese or a dairy-free cheese
2 Tbsp (30 g) (dairy-free) butter
thyme, to taste
1/2 cup (65 g) grated parmesan cheese or a dairy-free cheese
2 Tbsp (30 g) (dairy-free) butter
thyme, to taste
garnish: chopped chives
optional: cooked shredded chicken
1. Spread out the asparagus in a baking dish.
1. Top with optional chicken.
2. Mix the garlic, milk, eggs, parmesan cheese, and butter
3. Pour over the asparagus.
4. Sprinkle the shredded cheese.
5. Bake 25-30 minutes.
6. Garnish with thyme and chives.
Try other asparagus recipes: https://veggiefernandezs.blogspot.com/search/label/asparagus
