Baked Asparagus with Pecorino and Breadcrumbs

This wonderful dish, with its cruncy topping, is perfect for entertaining as you can assemble it ahead of time and bake it just before you eat. Fat asparagus is best. Perhaps tear a course sourdough bread for the topping. Taleggio or any pungent cheese is another good variation.

Difficulty: Easy
Serves: 8, as a side


  • 4 bunches fat asparagus, woody ends removed (snap them off) and spears cut in half 50g melted butter 100
  • g finely grated pecorrino
  • 1 cup hand torn breadcrumbs
  • salt and freshly ground pepper
  • lemon wedges, to serve

Preheat the oven to 220*c. Blanch the asparagus in boiling water for 1 minute, then refresh in iced water. Drain well.

Lay the asparagus in a greesed 20cm raosting tray and brush with melted butter. If possible have two layers of asparagus.

Sprinkle cheese and scatter the bread evenly over the asparagus. Season with salt and pepper.

Bake towards the top of the oven for 10 minutes, or until the bread starts to brown and the cheese is melted.

Serve on warm plates with a slice of lemon to squeeze over the top.



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