We pair creamy, flavor-packed Gorgonzola and a dusting of crisp panko bread crumbs with asparagus for a refined, yet rich and satisfying gratin. Just a small reduction of the cheese and butter still gives you great flavor without the extra calories!

Asparagus Gratin
Prep time
Cook time
Total time
Recipe type: Sides
Makes: 6 Side dish portions
  • 1 ½ pounds asparagus
  • 1 tablespoon butter, melted
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup crumbled Gorgonzola cheese
  • ¼ cup panko bread crumbs
  • Nonstick cooking spray
  • Paprika
  1. Preheat the oven to 400°F. Place a pot of water over high heat, and bring to a boil.
  2. Trim 1 inch from the bottoms of the asparagus stalks, and discard. Cut each stalk of asparagus into 3 pieces, each 2–3 inches long.
  3. Boil the asparagus for 2 minutes if pencil-thin or 3–4 minutes if any thicker. Drain, and transfer to a baking dish.
  4. Add the butter, garlic, salt, and pepper to the baking dish, and toss the asparagus to fully coat.
  5. Top the asparagus with the Gorgonzola cheese and then the panko bread crumbs. Lightly spray the bread crumbs with nonstick cooking spray to moisten, and then sprinkle a pinch of paprika over the top, for color.
  6. Bake for 12–15 minutes, just until the bread crumbs begin to brown. Serve immediately.
Perfect Portion Asparagus Gratin

HELPFUL TIP: If you like your cooked asparagus to have more of a crisp snap to it, pencil-thin asparagus can be made into this gratin without preboiling.
Serving size: ½ cup Calories: 100