Gradual change of seasons

Temperatures are going down, grass growing back since we have regular thunderstorms, finally I can harvest some courgettes of my little yard. It’s always remarkable how one season shifts into the following one.

In Italy you can follow the seasons also in the offer of vegetables, but this week I found green asparagus 😋 from Lazio, which is exceptional Everyone is into all-in-one dishes. Since almost 40 years all-in-ones have been my favorites ( although some are better than others).

Remove the wooden parts of 500 grams of asparagus. Cut them in pieces of 4-5 cm. Chop 600 grams of courgettes in equal sticks. Heat the oven at 200°. Put a drizzle of olive oil in a large ovendish. Chop 1 red onion, 4 garlic cloves and 1 chili. Spread in the oven dish. Add 3 table spoons of olive oil. Bake in the oven for 5-10 minutes. Add the courgettes, asparagus, 200 grams of cherry tomatoes and 1 large table spoon of dried basil. Bake for 20 minutes. Stir now and again. Season with pepper and salt. Spread 300 grams of defrosted, good quality scampi without shell, the zeste of 1 lemon and 100 grams of a low fat fresh cheese ( I use local stracchino). Bake for another 10 minutes. Finish with fresh parsley. Serve.


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