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Japanese-style panko has bigger flakes and an airier texture than conventional breadcrumbs so it’s the perfect choice when you want a delicate but satisfying crunch.
Asparagus & Goat Cheese Gratin Recipe
Serves 4 | Active: 20 min | Total: 50 min
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| Asparagus & Goat Cheese Gratin |
Asparagus & Goat Cheese Gratin Ingredients
- 1½ lb. asparagus, trimmed
- 2 tbsp. olive oil
- ½ tsp. kosher salt, divided
- ½ tsp. black pepper, divided
- 1/3 cup heavy cream
- 5 oz. goat cheese, softened and divided
- ½ cup panko breadcrumbs
- 1 tbsp. chopped fresh mint, plus more for garnish
- 1 clove garlic, finely grated
- ½ tsp. lemon zest
Asparagus & Goat Cheese Gratin Preparation
- Preheat oven to 400°.
- Place the asparagus in an 8-inchsquare baking or gratin dish. Drizzle with 1 tbsp. olive oil and season with ¼ tsp. each of the salt and pepper.
- Whisk the cream with half of the goat cheese in a small bowl until smooth. In a separate bowl, combine the panko, mint, garlic, lemon zest, remaining 1 tbsp. oil and ¼ tsp. each salt and pepper.
- Spoon the goat cheese mixture evenly over the asparagus, starting in the center and leaving the tips and bottoms slightly exposed. Bake until the asparagus is crisptender and the cheese mixture is bubbly around the edges, about 15 minutes. Sprinkle the panko mixture on top of the cheese, then dot with the remaining goat cheese. Bake until the topping is golden brown and the asparagus is tender, about 10 minutes more. Garnish with additional mint, if desired. Serve warm.
