1/2 C. bread crumbs

1 T. olive oil

1/2 C. coarsely grated Fontina

1/4 tsp. fresh ground black pepper

1/2 C. heavy cream

1/4 C. low-sodium broth (chicken or vegetable)

 

Preheat the oven to 350F and put the rack in the middle position.  After rinsing the asparagus, snap off and discard the tough bottom ends of the asparagus spears. (They will naturally break at the right spot.) In a small bowl, toss together the bread crumbs, oil, Fontina and pepper. Set aside.  Arrange the asparagus in a casserole dish large enough to hold them in a single layer. Pour the heavy cream and chicken stock over the mixture. Cover with foil and bake until tender, 14-18 minutes. Remove the asparagus from the oven and preheat the broiler.  Uncover the asparagus spears and sprinkle the bread crumb and cheese mixture over them. Broil, watching closely, until the mixture is brown and bubbly, 3-5 minutes.

 

 

 

Yield:

Calories:

Fat:

Fiber: