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Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs

Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs

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Asparagus and Mascarpone Gratin with Parmesan BreadcrumbsAsparagus and Mascarpone Gratin with Parmesan Breadcrumbs    Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs    Vegetarian, Vegetables, Fast and Easy

Active Time: 20 minutes
Start to Finish: 20 minutes


  • 1 lb. asparagus, trimmed of woody stems and cut into 1-inch pieces
  • ½ small yellow onion, finely diced
  • Tbs. extra-virgin olive oil
  • Kosher salt
  • freshly ground black pepper
  • ¾ cup fresh breadcrumbs
  • cup freshly-grated Parmigiano-Reggiano
  • 5 oz. mascarpone
  • ½ tsp. freshly grated nutmeg


Place an oven rack six inches below the broiler and preheat the broiler to high.

In a 2-quart broiler-safe baking or gratin dish, toss the asparagus with the onion, ½ tablespoon of the olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper. Broil until the asparagus is crisp-tender, about 6 minutes.

In the meantime, toss the breadcrumbs with the cheese, the remaining 1 tablespoon olive oil, and ⅛ teaspoon pepper.

Add the mascarpone to the asparagus mixture in small spoonfuls, sprinkle with the nutmeg, and top with the breadcrumb mixture. Broil until bubbly and the top is golden brown, about 2 minutes.

Nutritional Information, per serving

Calories: 280; Fat: 24g (Saturated Fat: 11g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 1.5g); Protein: 8g; Carbs: 11g; Fiber: 3g; Cholesterol: 50mg; Iron: ; Sodium: 320n; Calcium: .

Note: Nutritional information is approximate.

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recipe type

Side Dishes


Fine Cooking


4 servings




Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.

Making fresh bread crumbs
Fresh breadcrumbs are a cinch to make, and are incomparably better than the dried, canned breadcrumbs. Simply tear the appropriate amount of bread into pieces, put in a food processor, and process until you have the proper size breadcrumbs. You can either cut off the crusts before processing or not—most recipes will specify if you should remove the crusts, and if the crust is especially crisp, it may not process well. One slice of regular sandwich bread will make about 1 cup of breadcrumbs.

If your recipe calls for dried breadcrumbs, simply put the fresh breadcrumbs in a 300° oven for 15-30 minutes until they are dried out.