Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs
Source: Fine Cooking March 1, 2012
Food Group: Vegetable
|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|
|3/4 cup(s) fresh breadcrumbs|
|1/3 cup(s) freshly grated Parmigiano-Reggiano|
|5 ounce mascarpone|
|1/2 teaspoon(s) freshly grated nutmeg|
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):