Asparagus and goat cheese gratin

Salads & Sides & Soups
Written By ANNA Test Kitchen

Peeled asparagus is next level here baked to crispy tangy goodness with goat cheese and breadcrumbs.

Ingredients

1 bunch asparagus, stems peeled

1⁄2 cup breadcrumbs

1⁄2 cup Parmesan cheese

Sea salt and cracked black pepper

8 ounces goat cheese

Preparation

Preheat oven to 400°.

In small bowl, combine breadcrumbs, parmesan, salt and pepper. Place asparagus on a baking dish, top with breadcrumb mixture and crumble with goat cheese. Bake for 8 minutes or until golden brown. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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