Ingredients

The following ingredients have 7 Servings
  • 2 bunches of fresh asparagus (1 1/2 – 2 lbs.)
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon mayonnaise
  • 2 teaspoons Dijon mustard
  • pinch of salt and freshly ground pepper
  • 4 ounces Gruyere cheese grated
  • 1/2 cup Panko (coarse breadcrumbs)

Instruction

  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper for easy cleanup.
  • Wash asparagus, pat dry, and trim woody ends, usually about 2 inches.
  • In a small bowl, whisk together olive oil, mayonnaise, Dijon mustard, salt and pepper.
  • Lay asparagus out on the parchment paper, and pour the dressing over the top, tossing the asparagus around to coat and then arranging into an even layer.
  • Roast the asparagus in the oven for about 5 minutes (this will depend on the thickness of your asparagus) and then top with Gruyere and breadcrumbs. Return to oven for 4-5 more minutes, watching closely for the breadcrumbs to turn golden brown.
  • Remove from oven and serve immediately.