Japanese-style panko has bigger flakes and an airier texture than conventional breadcrumbs—so it's the perfect choice when you want a delicate but satisfying crunch.

Gallery

Credit: Christopher Testani

Recipe Summary

total:
50 mins
active:
20 mins
Servings:
4
Advertisement

This recipe originally appeared in our Winter/Spring 2022 issue. Get the magazine here.  

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • Place the asparagus in an 8-inch-square baking or gratin dish. Drizzle with 1 tbsp. olive oil and season with 1/4 tsp. each of the salt and pepper.

  • Whisk the cream with half of the goat cheese in a small bowl until smooth. In a separate bowl, combine the panko, mint, garlic, lemon zest, remaining 1 tbsp. oil and 1/4 tsp. each salt and pepper.

  • Spoon the goat cheese mixture evenly over the asparagus, starting in the center and leaving the tips and bottoms slightly exposed. Bake until the asparagus is crisp-tender and the cheese mixture is bubbly around the edges, about 15 minutes. Sprinkle the panko mixture on top of the cheese, then dot with the remaining goat cheese. Bake until the topping is golden brown and the asparagus is tender, about 10 minutes more. Garnish with additional mint, if desired. Serve warm.

Advertisement