Ingredients
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
Preparation
Preheat an oven to 450
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 Recipe adapted from Rustic Italian, by Domenic
