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!
- 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
- Preheat the oven to 400°F. Place a pot of water over high heat, and bring to a boil.
- 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.
- Boil the asparagus for 2 minutes if pencil-thin or 3–4 minutes if any thicker. Drain, and transfer to a baking dish.
- Add the butter, garlic, salt, and pepper to the baking dish, and toss the asparagus to fully coat.
- 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.
- Bake for 12–15 minutes, just until the bread crumbs begin to brown. Serve immediately.
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.