Asparagus

Ingredients

1 lb asparagus, ends trimmed
2 Tbsp olive oil
1/4 to 1/2 cup shredded Asiago cheese (or shredded cheese of your choice)
3 Tbsp dried bread crumbs or Panko
3 Tbsp minced fresh flat-leaf parsley
salt and pepper to taste

Stacy’s Suggestions and Preparation

I got this recipe from a recipe book we have called “Vegetable of the Day” by Kate McMillan. See link below. Her recipe calls for 1 cup of cheese and finely grated zest of 1 small lemon plus 1-2 Tbsp of fresh lemon juice. I did not use any lemon, and I only used 1/4 cup of parmesan cheese the first time I made it and 1/2 cup of an asiago cheese blend the second time I made it. Both were very good.

Preheat oven to 450 degrees F.
Arrange the asparagus in a single layer in a baking dish (or baking sheet) and drizzle with 1 Tbsp of the oil. Toss the spears gently to coat.
In a bowl, whisk together the cheese, bread crumbs, and parsley. And lemon zest if you are adding it.
Season with salt and pepper.
Drizzle the remaining 1 Tbsp of oil and stir into the mixture.
Sprinkle the bread crumb mixture over the asparagus.
Bake, uncovered, until the asparagus is just tender and the topping is melted and golden brown. About 15 minutes.
Drizzle the asparagus with some lemon juice (if you want) and serve.
Enjoy!