Serves 8

Adapted from Skye Gyngel

Ingredients

¼ cup butter
Salt
12-14 white asparagus spears, trimmed
2 tablespoons fresh lemon thyme
2 tablespoons fresh parsley, plus 1 tablespoon reserved
1 teaspoon lemon zest
1 tablespoon Dijon mustard
½ cup créme fraiche
¾ cup whole wheat breadcrumbs
½ cup pecorino cheese

Directions

Preheat oven to 450°F. Grease a baking dish with butter and sprinkle with salt. Place the trimmed asparagus spears along the bottom of the baking dish, then sprinkle the fresh herbs over the asparagus. In a small bowl, whisk together the lemon zest, mustard, and créme fraiche. Pour mixture over the asparagus. In another bowl, mix together the remaining parsley, breadcrumbs, and pecorino cheese. Sprinkle this mixture over the asparagus and bake for 15-20 minutes, or until lightly brown and golden.