Gratin -perfect asparagus to start loving vegetables

Welcome, humans inhabitants of the world, to this edition of Paulina Cuisine where they will find a recipe to make gratin asparagus !

In this team we are fervent militants of this recipe. We believe, or do not believe, we are convinced, which is one of the best recipes to introduce those homeless adults in the world of vegetables ... and we have good justifications.

But first, I will leave you the possibility of subscribing to the Paulina YouTube channel cooking in case they need or want to learn more about spectacular recipes like this.

About this gratin asparagus recipe

I told them that this is a great recipe for those adults who turned their backs on the vegetables for so long, enter that wonderful universe and discover magic.

The first thing that is important to understand, is that gratin things always works. Cheese and crispy textures turn everything into something beautiful, and I doubt that there are many people capable of discussing that.

Then knowing that asparagus have a perfect taste, neither too strong nor too weak, which combines super with the rest of the flavors.

In this recipe we add nut and lemon, which, to our liking, are all that lacks preparation to be perfect, but they can also ignore these ingredients that will be great.

Finally, it happens that they are very easy to prepare, characteristic that conquers anyone ...

Then, after having exposed our best arguments in favor of this recipe, we are directly detailing this gratin asparagus recipe.

Ingredients:

The amounts are by Eye Chiquis. Sorry Not Sorry.

- 1 tied of asparagus
- milk or butter cream
- Parmesan cheese
- fresh cheese
- polenta
- nut
- lemon zest

Step by step to make gratin asparagus

Easier is not achieved.

1. The first thing we are going to do is bleach asparagus . Once bleached, we will spread them in a fountain with the cream or butter. They can use both too, that the story judges them ...
2. Then, it is time to mix, in a separate bowl, the polenta with the Parmesan cheese, the crushed nut (thus just, with the hands) and the zest of half a lemon.
3. What we are going to do next, is to throw half of that mixture, well integrated, above the asparagus.
4. Above that half of mixture, we will put generous pieces of fresh cheese.
5. At the top of that cheese, we will throw what remains of the mixture of powders.
6. Finally, what we are going to do is bring all our preparation to the middle until they see that it is gratin. When they see it ready, they withdraw it and that's it! Ready to be tasted and loved.