1 lb (500 g) asparagus, ends trimmed
2 Tbsp olive oil
1 cup (4 oz/125 g) shredded Asiago cheese
3 Tbsp dried bread crumbs
1 Tbsp minced fresh flat-leaf parsley
Finely grated zest of 1 small lemon,
plus 1–2 Tbsp fresh lemon juice
Salt and freshly ground pepper
Preheat the oven to 450°F (230°C).
Arrange the asparagus in a single layer in
a baking dish and drizzle with 1 Tbsp of the
oil. Toss the spears gently to coat with the oil.
In a bowl, whisk together the cheese, bread
crumbs, parsley, and lemon zest. Season with
1⁄2 tsp salt and a grind of pepper. Drizzle in
the remaining 1 Tbsp oil and stir until well
mixed. Sprinkle the crumb mixture over
the asparagus. Bake, uncovered, until the
asparagus is just tender and the topping
is melted and golden brown, 15 minutes.
Drizzle the asparagus with some lemon
juice and serve.