Servings:4

This simple yet decadent dish is easy enough to make on a weeknight but special enough (and easily doubled) for a weekend dinner party. Look for mascarpone, an Italian-style cream cheese, in the cheese section of most supermarkets.

Ingredients

1 lb. asparagus, trimmed of tough woody stems and cut into 1-inch pieces
1/2 small yellow onion, finely diced
1-1/2 Tbs. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3/4 cup fresh breadcrumbs
1/3 cup freshly grated Parmigiano-Reggiano
5 oz. mascarpone
1/2 tsp. freshly grated nutmeg

Calories (kcal) : 280
Fat Calories (kcal): 220
Fat (g): 24
Saturated Fat (g): 11
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 9
Cholesterol (mg): 50
Sodium (mg): 320
Carbohydrates (g): 11
Fiber (g): 3
Protein (g): 8

Preparation

Position a rack 6 inches from the broiler element and heat the broiler on high. In a 2-quart gratin dish, toss the asparagus with the onion, 1/2 Tbs. of the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until crisp-tender, about 6 minutes.
Meanwhile, toss the breadcrumbs with the Parmigiano-Reggiano, remaining 1 Tbs. olive oil, and 1/8 tsp. pepper.
Dollop the mascarpone in little spoonfuls over the asparagus, sprinkle with the nutmeg, and top with the breadcrumb mixture. Broil until bubbly and golden-brown, about 2 minutes more. Serve.

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Asparagus
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Reviews

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Reviews (11 reviews)

oton| 03/03/2020

Got a great supermarket bargain of 5 bags of asparagus, 500 grams cottage cheese and a tub of mascarpone cheese 250grams and a tub of olives stuffed with red peppers, all on date so that's what was for starters tonight. I searched for asparagus and mascarpone and found this very appealing recipe.
Had everything else but not a broiler but I'm an expert with a grill. The cream cheese I knew would cool it all down so I microwaved it to hot but not boiling and then strained off all the liquid, so I then had hot cheese, mixed that in with the sizzling seasoned asparagus and onion, added sliced stuffed olives on top and and then the mascarpone, grilled to perfection, and oh what a delight! Hmmm so good, thanks for the recipe, just a couple of tiny comments, don't worry about the timing, cook the asparagus and onion until is sizzling, keep stiring every few mins so it doesn't burn untill its just beginning to crips and it needs a lot more salt, I had figured this at the out set, everybody is lowering salt levels but it's killing flavour so this had about good 2 1/2 teaspoons of rough sea salt. and provided a started for 4 people. All of which gave this 10 out of ten. Big thanks to supermarkets selling on date products cheap.
Krispie| 08/23/2014

This was wonderful. I made a half recipe and split it between two small oval casserole dishes - cute presentation and still delicious. This would be a fantastic entertaining / holiday recipe as you can prepare virtually everything ahead and the cooking time is minimal. I will make this again and again.