The asparagus parmigiana is a variation of the white zucchini parmigiana, in a vegetarian version. A simple and quick main dish or side to prepare, for an everyday dinner or as an appetizer on special occasions.
A spring recipe, light and appetizing, ready in just a few minutes and prepared with only 3 ingredients: asparagus, scamorza cheese, and lots of grated cheese for a tasty crust. Unlike the classic fried preparation, this side dish is made by steaming the asparagus in a pressure cooker. I used the instant pot, but you can also use a traditional pressure cooker. Alternatively, you can cook them in plenty of salted water, though this will increase the cooking time.
Once cooked, they are arranged in a baking dish in layers, alternating with scamorza cheese and lots of grated cheese on top. As an alternative to scamorza, you can use provolone or pizza mozzarella. The result will be a tasty side or main dish with an appetizing crust on top. It will be hard to resist the temptation to eat more! Curious to find out how to prepare it? Then read the recipe, because the asparagus parmigiana will be ready in a click!
If you’re interested in other asparagus recipes, read also:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Instant pot, Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 380.59 (Kcal)
- Carbohydrates 7.18 (g) of which sugars 1.50 (g)
- Proteins 27.70 (g)
- Fat 27.04 (g) of which saturated 3.51 (g)of which unsaturated 1.64 (g)
- Fibers 2.39 (g)
- Sodium 685.71 (mg)
Indicative values for a portion of 207 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
- 21.16 oz frozen asparagus
- 1 cup water
- 2 tsp extra virgin olive oil
- 10.58 oz scamorza cheese
- 2.29 oz grated parmesan cheese
- salt (to taste)
Tools
- Pressure Cooker electric
- Steamer Basket
- Baking Dish
- Cutting Board
- Knife
Steps
First, cook the asparagus in the instant pot. Pour the water into the pot and then the steamer basket. Lay the asparagus and close the pot. Move the decompression lever to sealing and cook with the steam function for 2 minutes, as the asparagus is frozen (1 minute in case of fresh asparagus). At the end of the cooking, activate the quick release by moving the lever to venting and remove the asparagus from the pot. For traditional pressure cooker cooking, pour some water into the pot. Lay the basket with the asparagus that should not be in contact with the water and close the pot. Bring it to full power and from the beginning of the whistle cook for 4 minutes. Of course, in this case, you will need to refer to the type of pot you have.
While the asparagus cools, slice the scamorza cheese into 1/4-inch thick slices. Then grease the baking dish with some oil and lay the cooked asparagus side by side. Season with salt and then layer slices of scamorza cheese. Add grated cheese and then another layer of asparagus. Another layer of sliced scamorza cheese and finally plenty of grated cheese.
Add a sprinkle of pepper and bake in a preheated static oven at 356°F for 10 minutes, or until the cheese is well melted and a crust forms on the surface.
Storage and Tips for Asparagus Parmigiana
Asparagus Parmigiana can be stored in the refrigerator for 1 or 2 days in a container with a lid. When needed, it can be reheated in the microwave for a few minutes.
FAQ Questions and Answers for Asparagus Parmigiana
How can I replace scamorza cheese?
As an alternative to scamorza, you can use provolone, pizza mozzarella, or any other stringy cheese of your preference.
