This roasted asparagus is he best way to make tasty and beautiful asparagus for the perfect side dish! It’s lightly coated in grated parmesan cheese then roasted in a single layer with buttered Italian bread crumbs on top for an extra crunch 😉
Roasting asparagus is easiest way to prepare this fresh spring fare…. Just wash, season, and toss it in the oven and it’s done in just over 10 minutes! There’s a bit more to it, but not much.
Roasted Asparagus Recipe
This roasted asparagus recipe is one of my favorite ways to enjoy this spring time vegetable! It’s super simple, with just a few ingredients, and takes just minutes to prepare! It’s the perfect side dish for your dinner table that even little kids enjoy!
Simple Ingredients:
These are the basic recipe ingredients:
- 1 pound fresh asparagus spears
- spray olive oil or avocado oil
- 1/4 cup grated parmesan cheese
- black pepper to taste
- 1/3 cup Italian Panko Bread crumbs
- 2 tablespoons melted butter
- kosher salt to taste
Optional Add-In Variations:
- 1/4 tsp garlic powder, or 1 minced clove of fresh garlic.
- A pinch of red pepper flakes for heat.
- Lemon Pepper
- Lemon Zest
- A squeeze of lemon juice.
Equipment:
- Sheet pan
- Parchment paper
- Large Bowl
How to Buy Good Asparagus:
A few tricks I learned after growing asparagus… Asparagus is fresh during the early spring time of year. When you’re at the farmers market, or grocery store, buying a bunch of asparagus, look for fat spears of asparagus! Contrary to other vegetables, like green beans, thicker asparagus are actually more tender!
The center of the stalk of asparagus is the tender part, so more of it equals crisp-tender asparagus. The outer skin of asparagus is the tougher part of the plant, so skinnier stems have a tougher plant matter ratio;) You don’t have to take my word for it alone… Test it out for yourself!
Test one of the asparagus spears to make sure it’s crisp not bendy… Bend just 1 piece in a bunch (at the bottom of the stalk) it should snap off if it’s fresh… If it bends, and does not snap off, it’s old.
How to Make Roasted Asparagus
Preheat oven to 450 degrees F.
Wash asparagus spears and trim off the bottom 2 inches. (The thick ends at the bottom of asparagus spears are tougher, and hard to chew, so remove them.)
Place asparagus spears into a large mixing bowl, and spray them with olive oil or avocado oil on top. Then turn asparagus spears over and spray them on the other side.
Sprinkle asparagus with 1/4 cup grated parmesan cheese and turn to coat on all sides.
Place asparagus in a single layer on a rimmed baking sheet lined with parchment paper.
In the same mixing bowl, there will be leftover parmesan cheese, add 1/3 cup Italian panko bread crumbs and 2 tablespoons melted butter. Stir till well incorporated. If you are going to try any of the variations, not s the time to add those in!
Use a large spoon to sprinkle bread crumbs over asparagus on baking sheet.
Bake in preheated 450 degreed f oven for 10-13 minutes till golden brown.
After cooking asparagus, remove it from the oven, and let cool for 5 minutes.
Enjoy!
Roasted Asparagus Leftovers:
Store asparagus in an airtight container, or Ziplock plastic bag, are refrigerate for 2-3 days.
Recipe Card:
If you try this recipe, I’d love if you give it a review on the recipe card, and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Easy Roasted Asparagus Recipe
Craving a simple yet impressive side dish? Look no further than this Roasted Asparagus with Parmesan Crust recipe! This recipe transforms fresh asparagus spears into a tender, flavorful treat with a golden-brown, parmesan-infused crunch.
Ready in just 10 minutes, this recipe is perfect for busy weeknights or a quick addition to any dinner spread. Plus, it's a kid-friendly dish that even picky eaters will devour!
Ingredients
- 1 pound fresh asparagus spears
- olive oil or avocado oil SPRAY
- 1/4 cup grated parmesan cheese
- 1/3 cup Italian Panko Bread crumbs
- 2 tablespoons melted butter
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 450 degrees F.
- Next, wash your asparagus spears and trim off the bottom 2 inches.
- Place prepped asparagus spears into a large mixing bowl, and spray with olive oil or avocado oil over top, then flip and spay and spray the bottom side too.
- Then, sprinkle asparagus with 1/4 cup grated parmesan cheese.
- Turn to coat asparagus on all sides.
- Next, place coated asparagus in a single layer on a rimmed baking sheet lined with parchment paper.
- In the same mixing bowl, with leftover parmesan cheese, add 1/3 cup Italian panko bread crumbs and 2 tablespoons melted butter.
- Stir till well incorporated. If you're adding any variations, add them now.
- Use a large spoon to sprinkle bread crumb mixture over top of the asparagus on baking sheet.
- Bake in preheated 450 degreed oven for 10-13 minutes, till golden brown.
- Remove roasted asparagus from the oven, let cool for five minutes… And Enjoy!
Notes
- Thickness matters: Choose thicker asparagus spears for a more tender and satisfying bite.
- Snap test for freshness: Select asparagus that snaps easily when bent at the bottom stalk, indicating freshness and crispness.
- Don't overcook: Keep an eye on your asparagus during roasting. They should be tender-crisp, not mushy.
- Preheat is key: Ensure your oven is fully preheated to 450°F for even roasting and optimal browning of the parmesan crust.
- Single layer ensures even cooking: Arrange the asparagus spears in a single layer on the baking sheet to prevent them from steaming and ensure even browning.
- Don't overcrowd: Avoid overcrowding the baking sheet, as this can lead to uneven cooking and prevent the asparagus from getting crispy.
- Leftovers: Store leftover roasted asparagus in an airtight container in the refrigerator for 2-3 days.
Nutrition
Let me know what you think!
Share your cooking tips and feedback in the comments below. Did you add any twists to these recipes? I’d love to hear!
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About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Timber
Great asparagus recipe! Will make again.