This recipe is taken from the 2009 Milk Calendar. The fresh taste of asparagus gets even better when paired with lemon and a crisp cheese topping. This is easy enough for a weeknight yet impressive enough for entertaining.
- Prep: 10 min
- Cooking: 20 min
- 1 1/2 lbs (750 g) asparagus spears trimmed
- 2 tbsp (30 mL) butter softened
- 1 garlic clove minced
- 1/2 tsp (2 mL) grated lemon zest
- 1/4 tsp (1 mL) pepper
- of salt
- 1 cup (250 mL) coarse fresh bread crumbs
- 1 cup (250 mL) Canadian Swiss or old Cheddar or Gouda cheese shredded
- 2 tbsp (30 mL) freshly squeezed lemon juice
Preheat oven to 425 °F (220 °C). Spread asparagus evenly in a 13 x 9-inch (33 x 23 cm) glass baking dish.
In a small bowl, mash together butter, garlic, lemon zest, pepper and salt. Drop in small dots over asparagus spears in a baking dish. Roast for about 15 min, shaking dish halfway to coat asparagus in butter, or until asparagus is just tender-crisp and starting to brown.
Meanwhile, in a bowl, combine bread crumbs, cheese and lemon juice; sprinkle over asparagus and bake for about 3 min or until cheese is melted. Broil for 1 to 2 min or until golden brown.
In place of asparagus, substitute 6 cups (1.5 L) broccoli and/or cauliflower florets or 1 lb (450 g) trimmed green beans. Increase roasting time in step 2 to 25 min.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||18 % / 195 mg|
|Vitamin A:||11 %|
|Vitamin B12:||40 %|