Tuesday, May 4, 2010

Asparagus Gratin

asp gratin7

Since I roast asparagus weekly, I like to serve it up different ways so it doesn't get boring.

Got to keep it interesting. Sort of like marriage.

Who doesn't love crunchy buttery breadcrumbs?

This is easy and looks fancy.

Lay your asparagus on a sheet pan, woodsy ends trimmed.

Drizzle with a little olive oil and kosher salt,

Roast for 15-20 minutes at 400F, shaking the pan once or twice while roasting.

While the spears are roasting make the topping.

Slice 2 small shallots and saute them in a heavy skillet in olive oil.

Make some fresh breadcrumbs from a slice of firm white bread or brioche (better choice) and just about when the shallots are browning, place a pat of butter into the skillet.

Add the breadcrumbs and toss then with the shallots for another minute. They will be nice and toasted.

Take the shallot crumbs off the heat and set aside.

Remove the asparagus to a platter and pile breadcrumb mixture in the middle of the spears.



Julie said...

I want to put those crumbs on everything!


The Japanese Redneck said...

Asparagus is definately one of my favorite veggies.

T.W. Barritt at Culinary Types said...

This is such a nice option to dress up asparagus. Very simple, but elegant.

Dana said...

As good as that asparagus looks, I think I would just like a big bowl of the topping.

Pam said...

I love, love, love this recipe!

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Jen_from_NJ said...

I am guilty of making boring roast asparagus (a lot). Your shallot crumb topping looks perfect!

Claudia said...

Well, of course I like roasted crunch bread crumbs - I am human! I like this variation. I either roast plain or throw roasted red peppers or chopped hard-boiled eggs over it and call it a day. Nice to have another alternative.

citronetvanille said...

Great asparagus recipe! looks wonderful!

Ciao Chow Linda said...

It's gotta taste great with all that crunchy stuff going on there.

Proud Italian Cook said...

I love the crunchy shallots!

melhouseplace.com said...

This is a great way to jazz up veggies. I also use this topping (plus toasted pine nuts) on top of a nice piece of seared halibut. Delish.

elra said...

I never roast asparagus before, sounds really delicious, especially with crispy shallots and breadcrumb added to the recipe. Yum!

My Carolina Kitchen said...

Stacey, this is a perfect way to dress up roasted asparagus. I really like the shallots in the toasted breadcrumbs. Nice addition.