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 Recipe
Ingredients
- 1 pound asparagus, ends trimmed
- 2 tablespoons extra-virgin olive oil
- 1 cup (4 ounces) shredded Asiago fresco cheese
- 3 tablespoons dried bread crumbs
- 1 tablespoon minced flat-leaf parsley leaves
- Finely grated zest of 1 lemon, plus 1 to 2 tablespoons fresh lemon juice
- Fine sea salt and freshly ground black pepper
Directions
- 1. Preheat the oven to 450°F (232°C).
- 2. Arrange the asparagus in a single layer in a large baking dish and drizzle with 1 tablespoon of the olive oil. Toss the spears gently to coat with the oil.
- 3. In a bowl, whisk together the cheese, bread crumbs, parsley, lemon zest, 1/2 teaspoon salt, and a grinding of pepper. Drizzle in the remaining 1 tablespoon oil and stir until well mixed. Sprinkle the breadcrumb mixture over the asparagus. Bake, uncovered, until the asparagus is just tender and the topping is melted and golden brown, 10 to 15 minutes, depending on the thickness of your asparagus.
- 4. Drizzle the asparagus with some lemon juice and serve hot, straight from the baking dish, or transfer to a lovely little gratin dish to take to the table.
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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!
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…
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!
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!