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This asparagus gratin takes fresh asparagus and tops it with lemon, herb, and Parmesan cheese panko bread crumbs. This side dish is springtime perfection.
This weekend I spent some time down in DC! Even though DC isn’t that far south it was a lot more spring-like down there than it is up here in NY.
Flowers were blooming, cherry blossoms were in full swing and it was warm.
I walked around on Saturday {with about every other single person in the DC area} in awe at all the springtime beauty.
Then I lost my ish when I couldn’t handle any more strollers bumping into me and was scared I was going to get pushed into the tidal basin by some cherry blossom happy tourist.
I have a love-hate relationship with tourists.
Even when I am one.
After our hunger set in we decided to get our butts out of cherry blossom central and hit up Union Market to get our grub on.
I wanted gelato for lunch but decided instead to eat some BBQ {brisket is my jam!} and then stuff my face with super creamy gelato.
I couldn’t figure out what flavor to get so I ended up getting a scoop of chocolate peanut butter and chocolate chip cookie dough.
When in doubt just pick two.
After all our food was consumed we hopped back into the car, headed back to Julie’s house and we all took a nap. Naps are seriously the best. thing. ever. How can you not love a mid-afternoon nap?
Sometimes I wish I could have saved up all those naps I refused to take a kid.
Dear young Brandy – what were you thinking? Napping is the best.
More asparagus recipes
- Love a good springtime soup? Try my Cream of Roasted Asparagus Soup.
- Craving a delicious salad? Try my Roasted Asparagus Caesar Salad.
- Pizza Friday? Try my Asparagus Mushroom Burrata Pizza.
- Learn how to do the basics by trying my Roasted Asparagus.
Asparagus Gratin
Ingredients
- 1 pound asparagus, ends trimmed
- 3 tablespoons olive oil, divided
- Kosher salt and pepper, to taste
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced parsley
- 2 tablespoons lemon juice
- 1 lemon, zested
Instructions
- Preheat oven to 450 degrees F and line a rimmed baking sheet with parchment paper or Silpat liner, set aside.
- Add asparagus to a baking sheet and toss with 1 tablespoon olive oil and season lightly with kosher salt and pepper.
- Place in a single layer across the baking sheet.
- In a small bowl add the remaining 2 tablespoons olive oil, panko bread crumbs, Parmesan cheese, parsley, lemon juice, and lemon zest. Stir to combine.
- Taste and season with the desired amount of kosher salt and pepper.
- Sprinkle the top of the asparagus with the panko mixture and bake for 10-15 minutes until the asparagus is tender and the topped is lightly browned.
- You can broil the topping at the very end if you really like a browned topped.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t you just love asparagus season? Can’t wait to make this gratin!
Loved following along with your DC pictures. This asparagus is amazing — you’re basically my hero when it comes to food.
You ain’t kidding this is spring time perfection! I love asparagus and this recipe is now on our menu!
I love asparagus in about any form, but this looks perfect for spring! And off to DC in a few weeks to bike around the Mt Vernon path, so I look forward to that although it will be past cherry blossom season, but hell, it will be warmer than Maine and New Hampshire so who cares!!! Cheers!
Asparagus gratin is a favourite of mine. Looking at your photos, I initially thought you used goat cheese. Might have to try that idea myself! 🙂
Delicious! I love asparagus, and this looks amazing. Love these photos!
I can just imagine how gorgeous DC would be this time of year. We live in Georgia so everything is out. The pollen, oh my! I am absolutely dying to try this asparagus recipe. I love some crunch with my vegetables. This would be a lovely dish for Mother’s Day.
I’ve been eating asparagus like crazy lately — this would be a great way to change it up!
I think this asparagus will be showing up a lot in our house over the spring and summer. Mmmmmm
I have been trying to become one of those tourists in DC for a few years now. Asparagus is the best and I am looking forward to try your panko version.