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Prep time
20 minutes
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Cook time
15 minutes
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Serves
2-4 as a side
Author Notes
I like to serve this over a bowl of barley mixed with olive oil and lemon juice, buttered orzo, or yogurt blended with garlic and basil. You can also top with herbs—parsley, dill, basil—as you see fit! —Sarah Jampel
Ingredients
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1 bunch
asparagus, ends snapped or trimmed
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1 tablespoon
extra-virgin olive oil, plus 2 teaspoons
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1 3/4 teaspoons
kosher salt, divided
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Freshly ground black pepper
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1/4 teaspoon
chile flakes
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1/4 cup
panko
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1/4 cup
walnuts, coarsely chopped
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1
clove garlic, grated
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1/2 cup
Gruyère, coarsely grated (40 grams)
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1/2
lemon, zested and juiced
Directions
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Heat oven to 425°F with a baking sheet in the hottest section of the oven. In a large bowl, toss asparagus with 1 tablespoon oil, 1½ teaspoons salt, black pepper, and chile flakes.
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When the oven (and pan) are hot, add the asparagus in a single layer (it should sizzle) and roast for 7 to 10 minutes depending on the thickness of your asparagus, until browning and crisp-tender.
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Meanwhile, in a small bowl combine the panko, nuts, grated garlic, remaining 2 teaspoons olive oil, and remaining ¼ teaspoon salt. Spread onto a small baking sheet and cook for 5 to 8 minutes, stirring twice, until panko is golden brown. Set aside while you finish the asparagus.
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When the asparagus is finished turn on the broiler. Sprinkle the cheese all over the asparagus and broil for 1 to 2 minutes, until cheese is melted and bubbling. Top asparagus with panko mixture, lemon zest, and lemon juice. Eat promptly!
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