Spring Asparagus and Asiago Gratin

Asparagus is wonderful simply steamed and sprinkled with olive oil, lemon juice and salt, but when you want something a little more decadent, this creamless gratin is a perfect showcase for the elegant vegetable.

 

Spring Asparagus and Asiago Gratin

 

1 lb. (500 g) asparagus, ends trimmed

2 Tbs. extra-virgin olive oil

1 cup (4 oz./125 g) shredded Asiago cheese

3 Tbs. dried bread crumbs

1 Tbs. minced fresh flat-leaf parsley

Finely grated zest of 1 small lemon, plus 1 to 2 Tbs. fresh lemon juice

Fine sea salt and freshly ground pepper

 

Preheat an oven to 450°F (230°C).

 

Arrange the asparagus in a single layer in a baking dish and drizzle with 1 Tbs. 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 tsp. salt and a grinding of pepper. Drizzle in the remaining 1 Tbs. olive 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, 15 minutes.

 

Drizzle the asparagus with the lemon juice and serve hot from the baking dish. Serves 4.

 

Recipe adapted from Rustic Italian, by Domenica Marchetti