Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs Source: Fine Cooking March 1, 2012 Course: Sides Cuisine: American Food Group: Vegetable Serves: 4 |
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Ingredients
| 1 pound(s) asparagus, trimmed of tough woody stems and cut into 1-inch pieces |
| 1/2 small yellow onion, finely diced |
| 1-1/2 tablespoon(s) extra-virgin olive oil |
| kosher salt |
| black pepper |
| 3/4 cup(s) fresh breadcrumbs |
| 1/3 cup(s) freshly grated Parmigiano-Reggiano |
| 5 ounce mascarpone |
| 1/2 teaspoon(s) freshly grated nutmeg |
Instructions
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. nutrition information (per serving): |
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