Spring Asparagus and Asiago Gratin
- 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 fresh flat-leaf parsley
- Finely grated zest of 1 lemon, plus 1 to 2 tablespoons fresh lemon juice
- Fine sea salt and freshly ground black pepper
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Asparagus (1 pound)
- Flat-leaf parsley, fresh (1 tablespoon)
- Lemon, zest of (1)
- Cooking & Baking
- Olive oil, extra-virgin (2 tablespoons)
- Sea salt and freshly ground black pepper, Fine (1)
- Bread & Baked Goods
Bread crumbs, dried (3 tablespoons)
- Dairy
- Asiago fresco cheese (1 cup)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published March 28, 2012 (11 months ago).
328 people saved this recipe.
