This roasted asparagus with parmesan crumbs is one of those side dishes that looks and seems a lot more fancy and complicated than it actually is.
Combining crispy, crunchy panko with some parmesan cheese, garlic and plenty of fresh herbs, this asparagus is then lightly roasted until just tender.
The dish is finished in just about fifteen minutes and only five of those are actually active. This means you can free up your time by prepping the rest of your meal! This is a great option if you’re looking for a less active alternative to my sauteed asparagus with lemon and garlic but something a bit more fancy than my balsamic roasted asparagus.
How to Make Panko & Parmesan Crusted Asparagus
Before getting into the recipe, you need to first prep your asparagus. Try to get the thinner spears of asparagus rather than the thicker ones – thin spears are more tender and cook a bit quicker.
Trim the tough, woody stems and then take a vegetable peeler to remove a few of the ends if they’re still a bit woody.
Then, move onto making your crumb topping.
First, in a small mixing bowl, add in your panko breadcrumbs. To the crumbs, grate in a bit of parmesan cheese. Along with the cheese, also grate in a clove of garlic.
Then, chop a good amount of fresh parsley and add it to the bowl. Do the same with some fresh oregano.
If you can’t find fresh oregano, then go ahead and use dried, just make sure to reduce the quantity you add in – maybe just a quarter or half teaspoon.
I absolutely love fresh oregano and I really think it’s an underrated herb. It also does have a slightly more floral and less pungent flavour than the dried version, so I really recommend trying to use fresh if you have it.
Season with salt and pepper and stir with a fork or whisk to combine.
Now, arrange your asparagus on a baking sheet and drizzle with a bit of olive oil. Season with salt and toss to coat it evenly. Then, sprinkle the crumb mixture evenly over the asparagus.
Roast the asparagus for 10-12 minutes, just until the breadcrumbs get all toasty and browned and the asparagus is tender yet still crisp.
Parmesan Crusted Asparagus with Panko
Ingredients
- 25 g (⅓ cup) panko breadcrumbs
- 10 g (¼ cup) parmesan cheese finely grated
- 1 clove garlic grated or very finely minced
- 2 tbsp flat-leaf parsley finely chopped
- 2 tsp fresh oregano finely chopped (see note)
- 200 g (7 oz) asparagus trimmed
Instructions
- Preheat the oven to 190°C (375°F). In a small bowl, add the panko, parmesan, garlic, parsley and oregano. Season with a generous pinch of salt and a few grinds of pepper. Mix together with a fork or whisk until well combined.
- Add the asparagus to a large baking tray, Drizzle with 1 tbsp of olive oil and season with a pinch of salt. Toss to coat and arrange the asparagus in a single layer on the tray.
- Sprinkle the breadcrumb mixture over the asparagus to ensure that each spear is generously and even coated. Move to the oven for 10-12 minutes, or until the asparagus is tender yet still crisp and the crumbs are toasted and lightly browned. Serve.
Video
Notes
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This recipe is great as a vegetable side for lots of different Italian dishes or something with some more mild, European flavours – for instance, it would be great served along with my roasted snapper in foil.
Are you after a great parmesan asparagus recipe? Have any questions? Let me know in the comments!
