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Serving up freshly baked asparagus topped with a cheesy breadcrumb topping.
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Parmesan-Crusted Baked Asparagus

Take an already tasty vegetable and make it better with Parmesan, garlic, butter, and lemon for a superb accompaniment to seafood, egg entrees, and roasted chicken.
Course Side Dish
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 279kcal
Author Imma

Equipment

  • 1 baking sheet 
  • 1 Mixing bowl 

Ingredients

  • 1½ pounds (680g) medium-thick asparagus spears, washed, dried, and woody ends removed
  • 1-2 tablespoons (15-30ml) olive oil
  • salt and pepper to taste (½-¾ teaspoon is a good start)
  • ½ cup (40g) freshly grated Parmesan cheese
  • 2-3 tablespoons (30-45g) melted butter (or olive oil)
  • 3 cloves garlic, minced
  • ¾ cup (100g) panko breadcrumbs
  • 1 teaspoon (3g) Italian seasoning
  • 1 teaspoon (5ml) lemon juice
  • 1-2 tablespoons (4-8g) chopped fresh parsley (optional)

Instructions

  • Preheat oven to 400℉ (205℃). Lightly spray a baking sheet with oil.
  • Trim the woody ends from the asparagus spears, then lay them out on a parchment-paper-lined baking sheet. Toss them with a drizzle of olive oil, then season them to taste with salt and pepper.
  • In a medium bowl, mix the Parmesan cheese, melted butter (or olive oil), garlic, breadcrumbs, Italian seasoning, and lemon juice.
  • Top the asparagus with the breadcrumb mixture, and bake for about 10 minutes or until the asparagus is tender.
  • Broil for 2 minutes or until breadcrumbs are golden brown, watching it so it doesn’t burn. Sprinkle with parsley and top with extra Parmesan if desired.
  • Serve immediately with your chosen main dish and starchy side.

Notes

  • Use the trimmed ends and any tough shoots in a cream of asparagus soup. The blender will take care of the tough fibers, and you can run the soup through a strainer to get any stubborn fibers out.
  • Feel free to use this same process for other vegetables. Adjust the cooking time accordingly.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition

Serving: 100g | Calories: 279kcal | Carbohydrates: 28g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 956mg | Potassium: 337mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1356IU | Vitamin C: 10mg | Calcium: 336mg | Iron: 5mg