Lemon Roasted Asparagus Gratin
Elevate your side dish game with this Lemon Roasted Asparagus Gratin—a deliciously vibrant and creamy recipe that's perfect for spring gatherings or cozy dinners at home. Crisp-tender asparagus is roasted with a bright burst of fresh lemon zest and juice, then topped with a luscious combination of Gruyère cheese, Parmesan, and garlic-infused breadcrumbs. The gratin is finished with a quick bake to achieve a golden, bubbly crust that's irresistible. With its rich layers of texture and flavor, this easy-to-make dish pairs beautifully with grilled meats, roasted poultry, or as a vegetarian centerpiece. Ready in just 30 minutes, this gratin is a showstopper you'll find yourself making again and again.
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Recipe Information
Ingredients
- 1 pound asparagus
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Gruyère cheese, shredded
- 0.25 cup heavy cream
- 1 clove garlic, minced
- 1 tablespoon butter, melted
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Trim the tough ends from the asparagus spears and arrange them in a single layer on the prepared baking sheet.
Drizzle the asparagus with olive oil, then sprinkle with lemon zest, lemon juice, salt, and black pepper. Toss to coat evenly.
Roast the asparagus in the preheated oven for 10 minutes, or until it becomes tender-crisp and lightly golden.
While the asparagus is roasting, prepare the gratin topping. In a small bowl, mix the breadcrumbs, Parmesan cheese, melted butter, and minced garlic until well combined.
In another bowl, combine the Gruyère cheese and heavy cream to create a creamy mixture.
Once the asparagus is roasted, transfer it to an oven-safe casserole dish. Pour the Gruyère and cream mixture evenly over the asparagus.
Sprinkle the breadcrumb mixture on top, ensuring an even layer that covers the asparagus completely.
Return the casserole dish to the oven and bake for an additional 8-10 minutes, or until the topping is golden and bubbling.
Remove from the oven and let the dish rest for a few minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 3137 mg | 136% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 12.8 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1134 mg | 87% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1013 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
