Asparagus gratin with hazelnuts, fresh breadcrumbs, salt, and pepper or just a little more. What’s interesting to know about asparagus is that, in addition to finding wild ones, they are in season from March to June. They belong to the Asparagaceae family, of Mediterranean and Asia Minor origins. Today they are cultivated in Europe, the Americas, China, and naturally in Italy during this period. There are many benefits: in addition to having 20 calories per 100 grams, they reduce water retention, which is a woman’s enemy, and consequently cellulite, thanks to the content of asparagine. Are you familiar with the varieties of asparagus? The green ones, harvested outside of the soil, and the white ones, grown in darkness underground to avoid chlorophyll. Speaking of hazelnuts, I didn’t know that, in addition to the Tonda Gentile from the Langhe, obviously from Piedmont, there are high-quality ones like the Tonda di Giffoni in Campania, as well as in Lazio and Sicily, not to mention Calabria, Umbria, and Sardinia. Thanks to the oleic acid contained in hazelnuts, cholesterol is lowered, and cardiovascular diseases are prevented and not only. Not being a doctor myself, this information is given to me by my general practitioner, who is also a nutritionist.

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 2
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, All Seasons

243.56 Kcal

calories per serving

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Energy 243.56 (Kcal)
Carbohydrates 13.07 (g) of which sugars 2.94 (g)
Proteins 5.08 (g)
Fat 20.74 (g) of which saturated 2.61 (g)of which unsaturated 5.72 (g)
Fibers 3.65 (g)
Sodium 1,625.62 (mg)

Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients to Prepare Asparagus Gratin

7 oz asparagus
0.7 oz hazelnuts
0.7 oz breadcrumbs
2 tbsps extra virgin olive oil
1.5 tsp salt
1 pinch pepper

Necessary Tools to Prepare Asparagus Gratin

Baking Tray
Chopper
Parchment Paper

Steps to Prepare Asparagus Gratin

This recipe is really simple and delicious, with crunchy hazelnuts along with the breadcrumbs.
In the chopper’s glass, place the hazelnuts with the breadcrumbs, salt, pepper, and the cut-off ends of the asparagus, the final part.
Chop quickly for a few seconds until everything is reduced to a fine consistency like breadcrumbs.
In a baking tray with parchment paper, arrange the asparagus in a row and season with a drizzle of extra virgin olive oil.
Evenly distribute the seasoned breadcrumbs over the asparagus.
Bake in a preheated oven at 374°F for 15-20 minutes for the asparagus gratin with hazelnuts.
Serve the side dish of asparagus gratin with hazelnuts at the table.