Monday, January 28, 2013

Roasted Asparagus with Mozzarella and Croutons


I love to cook meals with multiple components and lots of ingredients that require a generous chunk of time, but a lot of the time, I really love just a simple lunch or dinner as well. Sometimes, I guess it is better to tone things down a little and simplify them. This lunch is definitely an example of simple.


To minimize the amount of dishes you have to wash later, you can use the same sheet pan for the croutons and the asparagus.


First the croutons, followed by the asparagus.


To put everything together, place several spears of asparagus on the plate with a couple of croutons, shred a bit of mozzarella, and enjoy.



Roasted Asparagus with Mozzarella and Croutons
serve 2
inspired by Thomas Keller

a few pieces of crusty bread
olive oil
garlic salt
1 bunch asparagus
mozzarella, grated

To make the croutons, preheat oven to 300F. Cut a few pieces of crusty bread into small pieces. Place on a baking sheet, drizzle with olive oil, and sprinkle with salt and garlic salt. Bake for about 40 minutes, or until golden brown. Transfer to a bowl.
Once the croutons are through, raise the oven to 400F. Snap the ends off the asparagus and place on the sheet that had the croutons. Drizzle with olive oil and roast about 25 minutes.
To assemble everything, place several spears of asparagus on a plate, sprinkle a few croutons on top, and then shred a little mozzarella to finish. Serve immediately.


  1. This sounds so simple and delicious!

  2. I don't love asparagus, but I love the simplicity of this dish.



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