This spring asparagus and Asiago gratin couldn’t be quicker or easier. Asparagus is roasted in the oven while breadcrumbs, lemon zest, cheese, and parsley are sprinkled over the asparagus and roasted a bit more, just until everything is crisp and buttery and lightly browned. Spring heaven.
Spring asparagus is a lovely, lovely thing. Yet many of us long ago lost touch with the fact that spring really ought to be redundant in conjunction with asparagus. Think about it. Those skinny, bendy, grassy-smelling spears show up at the farmers market only during–you guessed it–spring, as opposed to those stocky or shriveled bundles lashed together with purple rubber bands and plonked in a bin of stinky water at the supermarket come mid-January. Still, should you find yourself not quite able to hold out until actual spring asparagus, this recipe from one of our favorite cookbook authors stealthily conceals all manner of out-of-season vegetal sins. One last thing. The gratin turns out just as lovely minus the breadcrumbs, so take note, those of you who eschew gluten or embrace Passover. Originally published March 28, 2012.–Renee Schettler Rossi
Asparagus and Asiago Gratin
Ingredients
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Recipe Testers Reviews
What a delectable way to serve that fresh picked spring asparagus! I'd never tried roasted asparagus, having aways believed what could be better than simple asparagus dripping with lemon butter? This recipe was quick and easy to fix and mouthwateringly good as well. The recipe was clearly written, easy to follow, and the result was a dish that could be served at any company meal and could be doubled and tripled easily depending on the size of your party. We all loved it!
This spring asparagus and Asiago gratin is delicious and easy. I love how the cheese gets crisp when it melts against the baking dish. Mmm...like fricco. I’d bet the cheese and breadcrumb mixture could elevate other vegetables when asparagus is not in season. Perhaps cauliflower, broccoli, even frozen artichoke hearts would be delicious, too.
This spring asparagus and Asiago gratin is very easy to prepare and makes a very nice vegetable side dish that can be served with many different entrées. The lemon and parsley add a nice freshness and balance the sharpness and nuttiness of the Asiago. I could see making this dish with shredded Gruyère or Comte as an alternative. I used medium-size asparagus and the baking time was perfect. I imagine that the time would need to be reduced with thinner asparagus and, of course, increased with thicker asparagus.
Sometimes a recipe for asparagus grabs you by the shoulders, shakes you, and demands your attention. This is that recipe. It says it serves 4. Beware! I made this for my husband and myself, and we were battling for the last spear and last fleck of cheesy bread crumb. It' so simple yet so flavorful you will be making it regularly. I can't wait for dinner!
If you're thinking that asparagus doesn't belong in a gratin, keep in mind that there's lemon zest involved in this one, and it makes all the difference. Somehow the lemon zest, when mixed with the parsley, bread crumbs, and cheese, makes the topping of this gratin seem light and bright and truly delicious. I did deviate from the recipe in one way: I used fresh breadcrumbs, whizzed in the food processor, instead of dried. Because fresh breadcrumbs are coarser, I used twice the volume. I would strongly recommend this as a variation.
As written, the recipe was a huge success. Everyone absolutely loved the combination of the strong Asiago cheese with the tart lemon. We also loved how tender the asparagus became. The 1 pound asparagus was devoured amongst 3 1/2 people (the half is our toddler).
This is a simple, tasty, and lovely way to prepare asparagus. The asparagus emerges from the oven bright green and can be cut with a fork but isn't mushy or stringy. The topping, with its savory and citrusy flavor, is a great complement to the asparagus, especially the lemon. This is a dish that really celebrates the dawning of spring.
Asparagus are looking really tasty in our supermarkets lately, so I was excited to try this recipe over the weekend. This was a very easy and delicious way to make asparagus—the topping gave just the right amount of crunch and flavor to the tender yet slightly crisp asparagus. I made this for brunch with some poached eggs and it was a great combination. The lemony crunch on the asparagus would lend itself well to a few capers, I think. I think a sprinkling of crushed red pepper flakes would work also well. Overall a wonderful dish that worked well for brunch, but would work nicely with a light lunch or even a spring dinner.
With fresh spring asparagus, this light gratin has an excellent balance of acidity, earthy cheesiness, and crisp and crunchy. When made with medium-size asparagus, the dish may have a little too much bread crumb and cheese mixture, as it covers the taste of fresh asparagus, but it would be perfect for produce that was a tad older or not in season.
This is a great recipe to "fix" that stalky, thick asparagus that's available during winter. I can't wait to try this recipe with tender, slender spring asparagus. Be very careful with the amount of salt that you use since the Asiago will also add salt to the dish. Also watch the topping closer than the clock—15 minutes in a 450°F oven may overcook your asparagus, depending on its moisture content. The lemon juice finish is an important step as the fresh citrus adds a nice touch.
We enjoyed this gratin as a side to Turkey Cutlets with Marsala . I thought Asiago was a good choice since it’s just salty enough for the delicately flavored spring asparagus, which could easily be overpowered by Parmigiano or pecorino. The lemon zest was very nice—it perked up the dish with its slight tang and refreshing aroma. One thing to note: check the asparagus after 10 minutes of baking if you like it quite crisp.
What a great way to greet the fresh asparagus showing up at farmers markets. I discovered roast asparagus a few years ago, and since then I won't cook it any other way. This recipe kicked it up a few notches. When shopping, you need to be aware that Asiago fresco cheese is not the same as the commonly found aged Asiago. The texture and flavor is quite different. It's worth calling around to find someone who carries that cheese. If you can't find Asiago fresco, ask if they have something similar to it. One of the folks I spoke with recommended Italian pecorino Saracino, which is a young pecorino. That also worked very well. I checked the asparagus after it had cooked for 10 minutes. At that point, the topping was getting pretty dark brown. I turned the oven down to 425°F and after 2 more minutes, the asparagus was cooked to our liking, which is still having a bit of a bite to it. I recommend checking the asparagus at about 8 to 10 minutes, depending upon how thick your asparagus is.
This was a great recipe except for the salt. I used sea salt but it tasted too salty for me. I couldn't find Asiago fresco cheese so I grated extra aged Asiago. My guess is that it was too salty because of the aged cheese instead of the fresco. The drizzle of lemon juice added a nice tang. This was a quick and easy recipe that I'll make again.
I frequently prepare plain roasted asparagus and I love it. Adding this cheesy, bread crumb topping really takes it over the top. It's easy enough for a weeknight, sophisticated enough for company. I used panko for the bread crumbs and they worked beautifully.
The asparagus cooked up perfectly. The mix of flavors—cheese, parsley, and lemon—were perfect. The way the cheese cooked on top was like eating a Parmasan crisp with the asparagus. The one thing that is difficult is that the cheese does separate from the asparagus when serving so that some bites get more cheese than others.
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Gonna try thiss tonight but was woundering if I could use mozzarella would be just as good? Thank you
Cyndi, if you have mozzarella on hand and want to try it, that seems good enough reason to me to try it. It’s going to be ever so slightly less complex (not to mention less salty) in taste and a little more gooey in texture, but not in a bad way. So give it a whirl and let us know what you think!
Great way to enjoy some asparagus!
Ain’t going to argue with you, Kevin. Not given how much we respect your blog and your cooking. Really appreciate you chiming in!
A perfectly lovely way to enjoy the first fresh spring spears. And one that will most definitely grace our Easter menu.
We look forward to hearing how this melds with the rest of your Easter menu, Lana. We’re thinking it’s a recipe that plays terribly nicely with others…
Wouldn’t it make more sense to “arrange the asparagus in a single layer” AFTER tossing with olive oil?
Gary, it may seem fussy, but over the years I’ve found that the simplest and most efficient way to thoroughly coat each and every spear–which prevents the asparagus from drying out in a hot oven–is to arrange the asparagus in a single layer BEFORE tossing with olive oil. After I drizzle with olive oil, I don’t toss them haphazardly, which would be rather pointless after taking the time to arrange them in a single layer. Instead I turn the spears to coat them, much like a log being rolled in water. [Please note, LC in no way condones or supports the massacre of trees for commercial gain.] Of course, Gary, you can oil your asparagus however you please.
Want to easily and evenly coat asparagus with oil? Try this: pile the spears in a loaf pan in one direction; drizzle on the oil (and even S&P if using); pick up the pan and give it 5-10 seconds of side-to-side shaking. The spears roll around and spread themselves with oil. Then simply dump the spears onto a baking sheet for roasting or onto a grate for grilling.
LOVE! Thank you, David!