Parmesan Crusted Asparagus with Panko
This recipe is bursting with great flavour and has an irresistible texture. It's also quick and simple to make, but still sure to impress.
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 evenly 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
If you can't find fresh oregano, you can use ½ tsp of dried oregano instead.
Nutrition
Calories: 98kcal | Carbohydrates: 15g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 177mg | Potassium: 284mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1166IU | Vitamin C: 11mg | Calcium: 146mg | Iron: 4mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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