Asparagus! Again! I know, I know. I cant help it. I bought a lot at the store and I needed to make good use of it.
A few weeks ago I was in Chicago for Memorial Weekend and we were were a bit sick of the restaurant routine and were craving a homemade meal. We went to Publican Quality Meats and picked up some beautiful asparagus, which we were planning on grilling, and I additionally got the bright idea to melt raclette over them after I spotted it in their cheese case.
Raclette, if youve never had it, is divine. Its known for its meltability and in most parts of Switzerland its melted (sometimes) in front of a fire and eaten with all sorts of delicious things: meats, breads and vegetables.
Today this is my very American version. I grilled the asparagus over an open flame (I love char). And then I thinly sliced the raclette and layered it over the bed of asparagus. I topped with it with sprinkling of panko bread crumbs and set it right under the broiler until brown and toasty. And then I added a good amount of lemon zest because anything super rich needs something to cut through it.
This side dish is spring meets summer; its simple and one of the most delicious things Ive made in a long time.
Grilled Asparagus with Raclette
- 1 pound medium asparagus, ends trimmed
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- Zest from 1 lemon, divided
- 3 ounces raclette cheese, thinly sliced
- 2 tablespoons panko bread crumbs
- 1 teaspoon minced fresh Italian parsley
- Preheat your grill. In a medium wide dish, toss the asparagus with the olive and salt. Transfer asparagus to grill, turning every so often, until the stalks appear tender and are lightly golden brown in spots. (Alternatively you could roast the asparagus in a 400 degree F oven for 15 to 20 minutes.)
- Turn your oven’s broiler on. Transfer asparagus to baking dish or oven-proof serving dish. Add the zest from 1/2 lemon and toss the asparagus. Give one a try and make sure there’s enough salt. Arrange the asparagus back so the spears are in one even layer. Place raclette slices on top of asparagus and top with panko bread crumbs. Place under the broiler until bread crumbs are golden brown. Remove from broiler and zest the remaining lemon over the top. Sprinkle with minced parsley and serve immediately. (Alternatively, you could place the asparagus in the center of a sheet of foil, top with cheese and panko bread crumbs and place the whole thing over the grill.)
Yield: 4 servings
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.