Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs
by Karen Mussoline

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Source: Fine Cooking March 1, 2012
Course: Sides
Cuisine: American
Food Group: Vegetable
Serves: 4


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

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