Cheesy Baked Spring Asparagus with a Lemon Panko Topping
This is one of my favorite Spring time side dishes which pairs beautifully with anything from hearty proteins such as pork, beef, lamb to lighter dishes like poultry, and even fish! This recipe is a quick and simple staple to have at home.
Cheesy Baked Spring Asparagus
- 2 lbs. asparagus
- 1 cup freshly grated Parmesan
- 1 cup Gruyere cheese (or any melting cheese)
- kosher salt to taste
- Freshly ground black pepper to taste
Lemon panko topping
- 1 lemon zest
- ¼ lemon zest
- ¼ cup panko
- 1 tablespoon parsley
- 1 1/2 Tbsp. of olive oil
Method of Preparation
Place trimmed asparagus in a sprayed baking dish and top with Parmesan and Gruyere chesses. In a medium mixing bowl mix panko breadcrumbs, parsley, lemon zest, parsley, and olive oil. Place panko topping mixture on top of asparagus and cheese. Place in your Convection Steam Oven on Convection Steam Mode at 400F for 10-15 minutes until top is crispy.