Today I offer a simple and tasty side dish made with a nutrient-rich spring vegetable: Wild Asparagus Gratin with Walnuts.
Wild asparagus is the wild variety of cultivated asparagus. Compared to cultivated asparagus, it has a more intense, slightly bitter and aromatic flavor, and the stalks are thinner, perfect for gratinating in an air fryer or in the oven with a drizzle of olive oil, crunchy breadcrumbs, chopped walnuts and a generous sprinkling of Grana Padano, which enhance the bold taste and provide a pleasant crunchy and savory note in every bite.
Take advantage of spring to enjoy it at its best: gather it or buy it fresh at this time of year. Rich in nutrients, light and versatile in the kitchen, it lends itself to salads, omelettes, pastas, risottos and many other creative dishes. This simple, springtime side dish is ideal to serve with meat, fish or to enjoy on its own.
Before gratinating, the wild asparagus will be boiled for a few minutes in lightly salted water, just long enough to become tender but remain crisp. If, like me, you don’t have a specific tool to cook them, this simple pot method works very well and allows you to achieve a perfect result even without special equipment.
Now let’s prepare together these delicious and very easy Wild Asparagus Gratin with Walnuts
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 8 Minutes
- Portions: 2
- Cooking methods: Boiling, Air Frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for 2 servings of Wild Asparagus Gratin with Walnuts
- 1 bunch wild asparagus (about 4 oz)
- 6 walnut halves
- 2 tablespoons Grana Padano, grated
- 1 tablespoon breadcrumbs
- 1 drizzle extra virgin olive oil
- to taste salt and pepper
Tools
Recommended tools
- 1 Air fryer
- 1 Baking dish Pyrex or non-stick
- 1 Small pot
- 1 Spoon
- 1 Knife
- 1 Strainer
Steps
Preparation
Soak the wild asparagus for a few minutes in cold water with a teaspoon of baking soda to clean them well of any soil residues.
Then rinse them under running water.
To remove the tough part, I use the fingernail trick: press lightly along the stalk; the point where your fingernail sinks in easily is the right spot. Discard the more fibrous portion and keep the tender part.
Bring a pot of lightly salted water to a boil.
If you don’t have a special asparagus cooker, you can use a small pot.
Immerse the asparagus and cook for just a few minutes, 4–5 at most, until they are tender.
Drain them and let them cool slightly.
Lightly grease a baking dish with extra virgin olive oil and arrange the asparagus without overlapping them.
Season with salt and pepper. With a spoon, sprinkle the grated Grana Padano.
Then add the breadcrumbs, coarsely chopped walnuts and finish with a drizzle of extra virgin olive oil. Place the dish on the rack if using an air fryer, or on the tray if using the oven.
Cooking
– in the air fryer
Cook at 356°F for 8–10 minutes until the surface is golden.
– in the oven
Preheat the oven and cook at 356°F for 15–20 minutes until the surface is golden.
Remove from the oven/air fryer and let cool slightly before serving.
Enjoy them as a side dish or on their own for a light and flavorful lunch or dinner 😊
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Storage, Tips and Variations
Storage
Wild Asparagus Gratin with Walnuts can be stored for 1–2 days in the refrigerator in their baking dish well covered with plastic wrap.
Tips
To enjoy them at their best, I recommend eating them immediately after cooking.
Variations
If you can’t find wild asparagus, you can substitute cultivated asparagus. Similarly, walnuts can be substituted with hazelnuts for a slightly different but equally delicious flavor.
