Ingredienti:
Dosi per 4:
300 g punte di asparagi surgelate
1 cipolla
50 g grana grattugiato
4 fette pan carré
olio
burro
sale
Lessare in acqua bollente salata gli asparagi, farli insaporire in padella con olio, burro e la cipolla tritata, cuocerli per circa 10 minuti, frullarli e unire al composto il grana.
Spennellare di burro fuso le fette di pane, spalmarle con la crema di aspara- gi, infornare a 180′ per circa 5 minuti e servire.
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