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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.
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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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.
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.
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
Other Asparagus Recipes:
- Asparagus with Herb Dipping Sauce
- Roasted Asparagus with Creamy Lemon Dressing
- Roasted Asparagus with Creamy Mustard-Oregano Sauce
- Sesame Asparagus and Shiitake Mushrooms
- Simple Roasted Asparagus with Shallots and Parmesan
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Garlicky Roasted Asparagus with Parmesan
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
Directions
- Preheat the oven to 425° F.
- 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, until the asparagus is just tender and the Panko mixture is golden brown.
Notes
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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I make this at least once a week for my family. My kids can not get enough of it!
fan favorite! I love it.