Name: Garlicky Roasted Asparagus with Parmesan
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 1 pound ½-inch thick asparagus (trimmed); 2 tablespoons olive oil (divided); 1 tablespoon finely minced garlic; ½ cup grated Parmesan cheese; ¼ cup Panko breadcrumbs; 1 teaspoon finely minced parsley; Kosher salt and freshly ground pepper (to taste)

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Garlicky Roasted Asparagus with Parmesan on parchment paper.

In this recipe asparagus are roasted until tender and caramelized under a crunchy topping of Parmesan and garlic infused Panko bread crumbs. 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 dish that belongs on a holiday table, and that goes with SO many different dishes.

When Gary and I first met he told me he really liked asparagus, but hasn’t eaten that much of it. However, once he discovered it as a young adult he realized what had been missing.

So our first spring together I made it. A lot. And then at some point he mentioned that while he did in fact like asparagus, he didn’t necessarily want to eat it as every meal. My memory is hazy as to whether or not I took offense. But I do remember him saying it, so clearly the moment stuck with me. I now regulate my asparagus output to what I think is a reasonable and universally acceptable pace.

How to Make Roasted Asparagus with Parmesan

Preheat the oven to 425 degrees. Place the asparagus on a rimmed baking sheet and drizzle over 1 tablespoon of the oil. Toss the asparagus with the oil, and spread out on the baking sheet.

In a small bowl combine the remaining tablespoon olive oil, garlic, Parmesan, Panko, parsley, and salt and pepper. Sprinkle the mixture evenly over the asparagus. Bake for 10 to 15 minutes, depending on their thickness. The asparagus should be just tender and the Panko mixture a nice golden brown.

Spreading panko over asparagus on a baking sheet

Use good Parmesan, preferably freshly grated, for this recipe. I also prefer panko bread crumbs which are lighter, larger, and fluffier than regular dried bread crumbs. You could also use fresh bread crumbs for this recipe. These will have an even lighter fluffier texture, but still get nice and crunchy in the oven.

You want to use fairly thick asparagus 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.

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

If you want to double this go right ahead, but if you want to triple it make sure to use two baking sheets and divide the asparagus and bread crumbs between them. You need the asparagus to stay in a single layer to cook evenly and for the breadcrumb layer to do its thing. Rotate them halfway through cooking so that each sheet has its chance to be on top and brown up nicely.

Garlicky Roasted Asparagus with Parmesan on a plate with meat and grains.

What to Serve with Garlicky Roasted Asparagus with Parmesan

Creamed Spinach Stuffed Chicken Thighs
Salmon with Tarragon Vinaigrette
Dijon and Honey Crusted Pork Tenderloins
Roast Beef with Mustard Garlic Crust and Horseradish Sauce

Garlicky Roasted Asparagus with Parmesan on a plate and a serving platter.

Other Asparagus Recipes:

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