In this recipe, asparagus is roasted until tender and caramelized under a flavorful and crunchy topping of Parmesan and garlic-infused Panko breadcrumbs. The contrast between the textures is lovely, and it feels a lot more special than plain roasted asparagus without a lot more work!

This is definitely a side dish that belongs on a spring holiday table, and it is a great pairing for SO many different entrees. Serve this roasted asparagus with your favorite main dishes. Try Roast Beef with Mustard Garlic Crust and Horseradish Sauce, Silver Palate Chicken Marbella, or Slow Cooked Pork Roast. For a spring vegetarian meal, think about serving the asparagus with Leek, Mushroom, and Goat Cheese Quiche.

Garlicky Roasted Asparagus with Parmesan: A few extra minutes gets you a simple cheesy, crunchy topping that makes this dish holiday worthy!

Roasted Asparagus with Parmesan and Garlic Ingredients

• Fresh asparagus – Use fairly thick asparagus here that’s at least 1/2 inch thick.
• Olive oil – For roasting.
• Garlic – Garlic and asparagus plus breadcrumbs are a divine spring combo.
• Parmesan cheese – Use good Parmesan, preferably freshly grated.
• Panko breadcrumbs – I prefer panko breadcrumbs, which are lighter, larger, and fluffier than regular dried breadcrumbs. You could also use homemade fresh breadcrumbs for this recipe. These will have an even lighter, fluffier texture but still get nice and crunchy in the oven.
• Parsley – For freshness.

How to Make Roasted Asparagus with Parmesan and Breadcrumbs

1. Prepare the asparagus: Place the asparagus on a rimmed baking sheet and drizzle over 1 tablespoon of the oil. Toss the asparagus with the oil and spread it out on the baking sheet.

2. Make the topping: In a small bowl, combine the remaining tablespoon of olive oil, garlic, Parmesan, Panko, parsley, salt, and pepper. Sprinkle the breadcrumb mixture evenly over the asparagus.

3. Roast the asparagus: Bake at 425 degrees F for 10 to 15 minutes, depending on their thickness. The asparagus should be just tender, and the Panko mixture is a nice golden brown. Serve warm or at room temperature.

Recipe Tips

• You want to use fairly thick asparagus spears for this since you need to roast them until the panko mixture has a chance to brown in the oven. Thin asparagus would cook too quickly; by the time the Panko mixture was nice and toasty, the asparagus would be pretty limp.
• If you want to double this recipe, go right ahead, but if you want to triple it, make sure to use two baking sheets and divide the asparagus and breadcrumbs between them. You need the asparagus to stay in a single layer to cook evenly and for the breadcrumb layer to brown and crisp up. Rotate the two sheet pans halfway through cooking so that each sheet has its chance to be on top and brown up nicely.
• Line the baking sheets with parchment paper or foil for easy cleanup.
• You could also add a bit of lemon zest to the breadcrumb mixture for a citrusy pop of flavor.

Storage

Leftovers can be stored in an airtight container in the fridge for about 4 days. For best results reheat in the oven at 400 degrees for about 5 minutes to crisp up the topping. The microwave will make the breadcrumb topping soggy.

What to Serve With Parmesan-Roasted Asparagus

Creamed Spinach Stuffed Chicken Thighs

Salmon with Tarragon Vinaigrette

Dijon and Honey-Crusted Pork Tenderloins

More Asparagus Recipes

• Asparagus with Herb Dipping Sauce
• Roasted Asparagus with Creamy Lemon Dressing
• Sesame Asparagus and Shiitake Mushrooms
• Simple Roasted Asparagus with Shallots and Parmesan