Ingredients

The following ingredients have 4 Servings
  • 1 pound asparagus (ends trimmed)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup 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

Instruction

  • Preheat the oven to 450°F (232°C).
  • 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.
  • 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 bread crumb 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.
  • Drizzle the asparagus with some lemon juice and serve hot, straight from the baking dish, or arrange on a lovely little gratin dish to take to the table. Originally published March 28, 2012.