12/25/2023 – Mary made this for the first time on Christmas Day 2023 when Digger and Carol Creel came for lunch. It was fantastic and was inspired by the recipe here. Go there for lots of advice and photos.
Ingredients
- 1 lb asparagus
- 2 tablespoons olive oil
- salt and pepper
- 4 cloves garlic, minced
- ½ of a fresh lemon
- 1 cup mixed Asiago and Parmesan cheeses, grated [the original recipe called for shredded Gruyere and Parmesan]
- 5 slices bacon, fried and chopped
Instructions
- Preheat oven to 400 F.
- Trim asparagus by breaking off the tough end. Place asparagus in a medium-size casserole dish sprayed with PAM, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Top with minced garlic.
- Bake, uncovered, in the preheated oven at 400 F for 10 minutes. Remove from the oven.
- Squeeze ½ fresh lemon over the asparagus
- Sprinkle half of the shredded asiago + parmesan. Then, add chopped cooked bacon. Top with the remaining half of shredded cheese.
- Bake for 10 more minutes, uncovered at 400 F. Serve immediately while the cheese is nice and melty!
- Important note: Pay attention to how thick (or thin) the asparagus stalks are. Thinner asparagus will cook faster. Thicker asparagus will take longer to cook. The cooking times should be adjusted accordingly.
