4 to 6 servings
Asparagus usually makes its first appearance at the Union Square Greenmarket in late April, at which point Danny Meyer’s family embarks on an almost nightly celebration until the season ends about two months later. This simple asparagus gratin is a favorite in the Meyer household—it goes well with everything, especially grilled veal chops, salmon, chicken, or steak.
1 pound medium asparagus, tough ends snapped off
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/2 cup finely grated Parmigiano-Reggiano or Pecorino Romano
Preheat the oven to 375 degrees.
Arrange the asparagus lengthwise, tips pointing in the same direction, in a 9-x-13-inch baking dish. Drizzle the oil and lemon juice over the asparagus and shake the dish to coat the stalks evenly. Season with salt and pepper and shake again.
Roast the asparagus, shaking the pan 2 or 3 times to redistribute the stalks, until crisp-tender, about 15 minutes (longer for thicker stalks). Remove from the oven and preheat the broiler.
Spread the mayonnaise evenly over the asparagus, then sprinkle with the cheese. Broil, watching closely, until the top has browned, 2 to 3 minutes. Serve.