Sicilian style asparagus au gratin: eat them often, and the swimsuit rehearsal is no longer scary! Italian Cuisine

The Sicilian Asparagus au gratin are amazing! Crunchy on the outside and soft on the inside, they are irresistible and everyone really likes them: even children.

The Sicilian Asparagus au gratin are extraordinary! Ready in a couple of very easy and very light steps, they are so tasty and inviting that it is practically impossible to resist the temptation to eat one immediately as soon as you see them. And then the difficult thing is to stop, and you will only do it when they are finished and you will also lick your mustaches, as well as your fingers.

Diuretic and refreshing, from the first taste your skin appears younger and more radiant. Light and very tasty, cooked this way they are our typical delicacy to which no one says no. And how could it?

Appetizing and inviting, it is in fact impossible to resist the desire to eat one as soon as you see them. And they are like cherries, one leads to another and you’ll be able to stop eating them only when they’re finished, and you’ll even lick your fingers if you don’t want to enjoy them only halfway! When you then know that they have only 24Kcal per 100 grams, they are eaten even more willingly because they do not make you gain weight, on the contrary…

Line friends and above all health, they bring vitamins, antioxidants and mineral salts to the body which make it stronger in an instant, and therefore make you more beautiful inside and out practically within a few minutes.

• Instruments
• a nice serving tray
• a knife
• a steamer

• Ingredients for 2 people
• the crust of two slices of grated dry bread
• raw extra virgin olive oil to taste
• a spoonful of grated cheese mix
• 500 g of asparagus
• a few leaves of fresh basil
• 1 clove of black garlic

Sicilian-style asparagus au gratin, procedure

Remove the toughest part of their stem from the washed asparagus and cook them with a lid for 20 minutes in a saucepan filled with lightly salted boiling water. You will have to put the asparagus next to each other with the tip facing upwards so that they do not break during cooking: this is why it is essential to use a pot that is high and narrow enough so that the asparagus can be completely immersed in hot water and cannot break apart from standing.

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After the necessary time, drain the boiled vegetables and place them in a rectangular dish lying next to each other, taking care not to overlap them. Sprinkle them with the breading made by mixing the breadcrumbs with the chopped garlic and basil and the mix of cheeses. Drizzle with a drizzle of oil and bake at 180° for 10 minutes.

Read also: Gratin of zucchini, béchamel and baked ham, fill up on goodness with a very easy recipe

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