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Recipe

Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs

Scott Phillips

Servings: 4

This simple yet decadent dish is easy enough to make on a weeknight but special enough (and easily doubled) for a weekend dinner party. Look for mascarpone, an Italian-style cream cheese, in the cheese section of most supermarkets.

Ingredients

  • 1 lb. asparagus, trimmed of tough woody stems and cut into 1-inch pieces
  • 1/2  small yellow onion, finely diced
  • 1-1/2 Tbs. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup fresh breadcrumbs
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • 5 oz. mascarpone
  • 1/2 tsp. freshly grated nutmeg

Nutritional Information

      Calories (kcal) : 280
      Fat Calories (kcal): 220
      Fat (g): 24
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 50
      Sodium (mg): 320
      Carbohydrates (g): 11
      Fiber (g): 3
      Protein (g): 8

Preparation

  • Position a rack 6 inches from the broiler element and heat the broiler on high.  In a 2-quart gratin dish, toss the asparagus with the onion, 1/2 Tbs. of the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until crisp-tender, about 6 minutes.
  • Meanwhile, toss the breadcrumbs with the Parmigiano-Reggiano, remaining 1 Tbs. olive oil, and 1/8 tsp. pepper.
  • Dollop the mascarpone in little spoonfuls over the asparagus, sprinkle with the nutmeg, and top with the breadcrumb mixture. Broil until bubbly and golden-brown, about 2 minutes more. Serve.
     

Reviews

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Reviews

  • Krispie | 08/23/2014

    This was wonderful. I made a half recipe and split it between two small oval casserole dishes - cute presentation and still delicious. This would be a fantastic entertaining / holiday recipe as you can prepare virtually everything ahead and the cooking time is minimal. I will make this again and again.

  • ndchef | 07/05/2014

    This is an unbeatable recipe! I've made it 3 times, and the first 2 the asparagus was too thick to broil, so I oven-roasted it first, then added the toppings and broiled it. I've used whipped cream cheese in a pinch, and it worked well too. I've used both onions and shallots. Last night I left them out completely, as everything else was highly flavored, and it was still great tasting! I doubled the recipe for 6, and we ate everything!

  • bebby01 | 04/28/2014

    Tried this recipe at Easter & doubled it. It was gone before everyone got to try it! A new favorite in this family, will make it often!

  • Bagni | 04/14/2013

    Outrageously easy! Outrageously tasty! Shallot for sure.

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