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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.
What a lovely side dish! So perfect for Spring!
I miss the cherry blossom season in DC! I do plain roasted asparagus all the time, but I LOVE this gratin that you added on top!
My mom (and my running friends on FB) tell me that for the first time (in forever, or at least the 90’s) the peak of the blossoms has coincided with the festival. Hooray!
When we lived in DC I liked to drive over early on a weekend morning and sit on a bench nursing my babies while my spouse walked around and took photos. No stroller to bonk folks, though!
Brandy these asparagus look like I’d just pick them up out of the pan and eat them without waiting to serve at the table!
I love using panko crumbs but never thought to add them to asparagus – excellent idea!
Oh how I love asparagus! This dish looks fabulous, Brandy! (Naps are great too – wish I ever got to take one!!)
I eat a lot of asparagus this time of year!
I love asparagus so much, I could eat this whole tray! Love it!
I love asparagus and can never have too many ways to prepare it!
I think I would love if my day consisted of a nap and then some of this delicious asparagus!
I love asparagus, can’t wait to try it this way!