Asparagus with Cheese Sauce

Recipe by Southern Living

Ingredients

• 2 tbsp unsalted butter
• 1/2 cup panko breadcrumbs
• 1/2 tsp crushed red pepper
• 1/4 tsp plus 1/8 tsp kosher salt, divided
• 3 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh tarragon, finely chopped
• 900 g medium-size fresh asparagus spears, trimmed
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 113 g Parmigiano-Reggiano cheese, finely shredded (about 1.5 cups)
• 1 tsp lemon zest (from 1 small lemon)

Method

Melt butter in a small skillet over medium-high. Add panko, crushed red pepper, and 1/8 tsp of the salt. Cook, stirring often, until toasted, 2 to 3 minutes.

Stir in parsley and tarragon; set aside.

Pre-heat oven to high broil with rack in the middle position.

Place asparagus on a rimmed baking sheet, and drizzle with olive oil; toss to coat. Sprinkle with remaining 1/4 tsp of the salt and broil until asparagus is tender-crisp, about 5 minutes (do not stir). While asparagus broils, place heavy cream in a small skillet.

Bring to a gentle simmer over medium, stirring occasionally. Add Parmigiano-Reggiano, 1/4 cup at a time, stirring until completely melted and smooth after each addition.

Arrange broiled asparagus on a platter. Spoon cheese sauce over asparagus and sprinkle with panko mixture and lemon zest. Enjoy!