Dairy Farmers of Canada

Lemon Roasted Asparagus Gratin

Our dietitians' favourite

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
Yields 4 - 6 servings
lemon roasted asparagus gratin


  • 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
Placeholder alt


Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.



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.

Learn more about

Nutritional information

Per serving
Energy: 137 Calories
Protein: 7 g
Carbohydrate: 7 g
Fat: 9 g
Fibre: 1 g
Sodium: 120 mg

Top 5 Nutrients

(% DV*)
Calcium: 18 % / 195 mg
Folate: 40 %
Phosphorus: 13 %
Vitamin A: 11 %
Vitamin B12: 40 %