This is the best asparagus recipe ever, retaining all of the crunch and taste without any compromises. The one and only thing to be mindful of is placing the asparagus spears in a single layer because the cheeses tend to “stick” the spears together. By laying the spears in a single layer, serving six to eight spears is a snap by simply using a knife to cut through the cheese layer. Broccolini, another term my program does not recognize, or Brussels sprouts may be used in place of the asparagus with equally success.
Here is my recipe:
1 tablespoons butter
3/4 cup gluten free bread crumbs
or coarse grain mustard Dijon
1/4 cup olive oil, extra virgin
2 cloves garlic cloves, minced
1/4 teaspoon cayenne pepper
1 pound asparagus spears, trimmed
1/4 cup Asiago cheese, grated
1/4 cup Parmesan cheese, freshly grated
Here is how I put this recipe together:
1. Trim ends of asparagus; place in glass of water, cut side down.
2. Combine Asiago and Parmesan cheeses; set aside.
3. Place butter in small skillet over medium heat. When butter is melted, place bread crumbs in skillet. Gently stir until browned, but not burned, about 4 to 5 minutes. Set aside.
4. Place mustard, oil, garlic and cayenne in a small bowl. Mix thoroughly. In separate bowl, mix 1 tablespoon of mustard mixture and bread crumbs; set aside.
5. Place trimmed asparagus on parchment lined baking sheet. Spread mustard and crumb mixture over asparagus. Sprinkle with remaining brad crumbs. Add cheeses evenly across asparagus.
6. Bake for 12 to 16 minute or golden brown,
Nutrition (per serving): 288 calories, 206 calories from fat, 24.1 g total fat, 19.4 mg cholesterol, 776.3 mg sodium, 232.3 mg potassium, 14.4 g carbohydrates, 1.9 g fiber, 1.2 g sugar, 8.1 g protein.
Author: Dr. Jacquelyn P. Horne