I love that spring time brings fresh asparagus to the produce section! No more sad looking, overpriced, out of season, little bunches waiting for someone to bring them home.
I wanted to share this recipe with you just in time for Easter because I think it would make a great addition to your table. I also love it because you can ready all the components ahead of time, and then assemble and roast just before serving. If you haven’t ever roasted asparagus before, it’s really good and really easy! There’s something about that high heat that really brings out the most delicious flavor.
Start by trimming the woody ends off (usually about 2 inches, depending on the thickness) and then spread them out on a baking sheet (parchment lined for easy cleanup).
Then a simple olive oil, mayonnaise, and Dijon mustard dressing is mixed up and poured over the asparagus. Roast the dressed asparagus for about 5 minutes, and then add the shredded Gruyere and panko. Put it back onto the oven for a few more minutes just to melt the cheese and brown the breadcrumbs. And DONE!
It’s so simple and easy to do, but the result truly is holiday table worthy! Enjoy!
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Roasted Asparagus with Panko and Gruyere
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Side
- Method: Roast
- Cuisine: American
Description
A simple but holiday worthy dish that can be made quickly and easily. Perfect for spring time!
Ingredients
- 2 bunches of fresh asparagus (1 1/2 – 2 lbs.)
- 4 tablespoons extra virgin olive oil
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- pinch of salt and freshly ground pepper
- 4 ounces Gruyere cheese grated
- 1/2 cup Panko (coarse breadcrumbs)
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper for easy cleanup.
- Wash asparagus, pat dry, and trim woody ends, usually about 2 inches.
- In a small bowl, whisk together olive oil, mayonnaise, Dijon mustard, salt and pepper.
- Lay asparagus out on the parchment paper, and pour the dressing over the top, tossing the asparagus around to coat and then arranging into an even layer.
- Roast the asparagus in the oven for about 5 minutes (this will depend on the thickness of your asparagus) and then top with Gruyere and breadcrumbs. Return to oven for 4-5 more minutes, watching closely for the breadcrumbs to turn golden brown.
- Remove from oven and serve immediately.
Nutrition
- Serving Size: 1 Serving
- Calories: 239
- Sugar: 2.4g
- Sodium: 291mg
- Fat: 18g
- Saturated Fat: 5.3g
- Unsaturated Fat: 11.6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3.1g
- Protein: 10g
- Cholesterol: 22mg
Nova says
Ohhhhh! Gonna give this a shot for a little brunch we are hosting. Looks delicious! Thanks
Julie says
Hi Nova, thanks so much! I hope you have a wonderful brunch!
Christie says
Just made these – didn’t have gruyere so used parmesan – was delicious!
Janet says
Just joined your group and made this last nite, only had 1 batch of asparagus, made the sauce as is, added a little more EVOO to thin a bit, other than that, wonderful!! Will make again, elegant enough to for guest. Thank you!!
Julie says
Thanks Janet, sounds good!
Rebecca says
Get so tired of people telling how they altered recipes. I only care how the original recipe is. For example used Parmesan instead of Gruyere. Says it was delicious. Anyone who has ever used Gruyere knows it probably cannot be replaced with Parmesan. But if you have never used Gruyere you probably wouldn’t know any better. Anyway every comment is either i’m Going to make this or I altered it in some way. Not helpful.
Laura says
You know what’s really not helpful Rebecca? Complaining about other people’s comments. Personally I like hearing how substitutions work in case I’m out of an ingredient or don’t want to use a particular ingredient. I feel sure the commenter and most visitors to this blog knows that gruyere and parmesan are not the same flavor, but it’s good to know that it still tastes great with the swap. Look forward to making this tonight.
Nan says
You go girl!!! I agree with you Laura, I love hearing about any alterations!