Parmesan Panko Roasted Asparagus (Crispy Oven Method)
This roasted asparagus with parmesan breadcrumbs is everything you want in a spring side dish. The spears roast until tender and lightly caramelized, while the lemony, garlicky panko topping turns golden and crunchy on top. It’s a quick, no-fuss recipe that’s made on one sheet pan and is ready in under 25 minutes!
Servings: 2
Calories: 329kcal
Ingredients
- 1 lb asparagus trimmed
- 3 tablespoons extra virgin olive oil divided
- salt and pepper to taste
- ¼ cup panko breadcrumbs
- ⅓ cup Parmigiano Reggiano freshly grated
- 1 clove garlic small, grated or very finely minced
- 1 tablespoon parsley very finely minced
- 1 teaspoon lemon zest
- lemon wedges for serving
Instructions
- Preheat the oven to 425°F.
- Arrange the asparagus on a sheet pan in a single layer. Drizzle with 2 tablespoons of olive oil and season lightly with salt and pepper, then toss well to coat.1 lb asparagus, 3 tablespoons extra virgin olive oil, salt and pepper
- Combine the panko, Parmigiano Reggiano, garlic, parsley, lemon zest and remaining 1 tablespoon olive oil in a bowl. Toss until the crumbs are lightly coated.¼ cup panko breadcrumbs, ⅓ cup Parmigiano Reggiano, 1 clove garlic, 1 tablespoon parsley, 1 teaspoon lemon zest
- Scatter the breadcrumb mixture evenly over the top of the asparagus.
- Roast for about 15 minutes, until the breadcrumbs are golden and the asparagus is tender. It may take more or less time depending on the thickness of your asparagus spears, so check after 10 minutes. If the asparagus is tender but the breadcrumbs aren’t yet golden, broil for 1-2 minutes but keep a close watch so they don’t burn.
- Serve immediately while the topping is crisp, with lemon wedges on the side.lemon wedges
Notes
- Choose medium-thick asparagus spears for best results. Very thin spears cook too quickly and can become soft before the topping browns, while very thick spears may still be firm when the topping is ready.
- To prep the asparagus, snap the end off of a few spears to see where the fibrous part naturally ends, then use that as a guide to trim the remaining pieces. You can also check where most of the stalks begin to fade to white and appear to become woody, then slice those parts with a knife.
- Don’t line the sheet pan with parchment, leave it bare for better browning. Also, do not overcrowd the asparagus, as this will cause them to steam and will prevent the panko from getting crispy.
- For extra crisp breadcrumbs, toast the panko in a 325°F oven for 10 minutes, stirring once halfway through. Cool, then mix with the other ingredients.
- Always use freshly grated Parmigiano Reggiano. Pre-grated cheese will not work as well.
Nutrition
Calories: 329kcal | Carbohydrates: 16g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 11mg | Sodium: 328mg | Potassium: 507mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2014IU | Vitamin C: 17mg | Calcium: 273mg | Iron: 6mg
