In this recipe, asparagus is roasted until tender and caramelized under a 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 dish that belongs on a spring holiday table and that goes with SO many different dishes.

When Gary and I first met, he told me he really liked asparagus but hadn’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 at 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.

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 dinner, think about 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!

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How to Make Roasted Asparagus with Parmesan

1. Prepare the oven and asparagus: 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 it out on the baking sheet.
2. Roast the asparagus: In a small bowl, combine the remaining tablespoon of olive oil, garlic, Parmesan, Panko, parsley, 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.

Recipe Tips

• Use good Parmesan, preferably freshly grated, for this recipe. I also prefer panko breadcrumbs, which are lighter, larger, and fluffier than regular dried breadcrumbs. You could also use fresh breadcrumbs 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.
• 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 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 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
• Roasted Asparagus with Creamy Mustard-Oregano Sauce
• Sesame Asparagus and Shiitake Mushrooms
• Simple Roasted Asparagus with Shallots and Parmesan