Asparagus season is here! And here is a simple asparagus season recipe to create elevation to any soup, salad or pasta dish with a delicious garnish: an asparagus lattice frico.
A frico is essentially a cheese crisp, and the addition of asparagus feels natural. To keep your garnish from becoming soggy, make sure to draw moisture out of your asparagus by pressing between paper towels, and seasoning appropriately with salt. Enjoy!
- 8 thick asparagus stalks
- 4-5oz Parmesan cheese
- Salt and pepper
YIELD: 8 fricos
- Preheat the oven to 375 degrees.
- Trim the asparagus ends, and, using a peeler, create ‘ribbons’ from the asparagus stalks.
- Place the asparagus ‘ribbons’ between two sheets of paper towel and press to draw out any moisture.
- Season the asparagus, and set aside.
- Shave a light layer of Parmesan cheese into a 3” round circle on a parchment lined metal sheet pan.
- Make a lattice with the asparagus ribbons on top: place three ribbons vertically, making sure there is a gap to ensure a crispy final product. Then, by raising either the two outer or middle ribbons and inserting three horizontal ribbons, create a lattice, much like you would with a pie.
- Top your lattice with another light layer of shaved Parmesan.
- Bake in the oven for approximately 4-5 minutes, checking often for a deep golden color, without burning.
- Remove from the oven, and lay flat on another piece of paper towel until room temperature. Your frico will become more crisp as it sits.
Claire Butler is the Communications and Outreach Intern for Taste the Local Difference. She is a current culinary student at the Great Lakes Culinary Institute. Contact her at firstname.lastname@example.org
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