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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Asparagus with crispy cheese crumbles Recipe

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This recipe for Asparagus with crispy cheese crumbles is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch asparagus, ends snapped or trimmed

1 tablespoon extra-virgin olive oil, plus 2 teaspoons

1 3/4 teaspoons kosher salt, divided

Freshly ground black pepper

1/4 teaspoon chile flakes

1/4 cup panko

1/4 cup walnuts, coarsely chopped

1 clove garlic, grated

1/2 cup Gruyère, coarsely grated (40 grams)

1/2 lemon, zested and juiced
Directions:
Directions:
Heat oven to 425°F with a baking sheet in the hottest section of the oven. In a large bowl, toss asparagus with 1 tablespoon oil, 1½ teaspoons salt, black pepper, and chile flakes.
When the oven (and pan) are hot, add the asparagus in a single layer (it should sizzle) and roast for 7 to 10 minutes depending on the thickness of your asparagus, until browning and crisp-tender.
Meanwhile, in a small bowl combine the panko, nuts, grated garlic, remaining 2 teaspoons olive oil, and remaining ¼ teaspoon salt. Spread onto a small baking sheet and cook for 5 to 8 minutes, stirring twice, until panko is golden brown. Set aside while you finish the asparagus.
When the asparagus is finished turn on the broiler. Sprinkle the cheese all over the asparagus and broil for 1 to 2 minutes, until cheese is melted and bubbling. Top asparagus with panko mixture, lemon zest, and lemon juice.

 

 

 

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