Get ready to transform your dinner table with the best Roasted Asparagus with Cheesy Breadcrumbs. Asparagus spears are baked, spritzed with fresh lemon juice and then topped with garlicky, Parmesan breadcrumbs for an irresistible dish. Best of all, you’ll need just 30 minutes to go from raw ingredients to a stunner of a side dish.
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I’m a sucker for cheesy asparagus, be it in pasta with pesto, a puff pastry tart or crunchy air-fried spears with garlicky aioli. However, one of my favorite easy-peasy ways to make asparagus while still getting my dairy fix is this weeknight dinner side dish.
This lemon-roasted asparagus goes perfectly with pretty much any (I mean it!) main, be it a roast chicken or baked salmon. After roasting the spears until they’re crisp-tender, the asparagus is topped with garlicky, herby, cheesy breadcrumbs.
I like to serve this baked asparagus with extra lemon wedges. The acidity adds the perfect pop of brightness.
Why You’ll Love This Recipe
- It’s easy and cheesy.
- Ready in 30 minutes.
- A texture dream, thanks to the crunchy, garlicky topping.
- Goes with nearly any main dish.
- Asparagus: The star of the show! You’ll need 2 pounds of asparagus and will want to trim their ends (see my tip below). Select asparagus that’s all about the same width/size so things cook at the same speed.
- Olive oil: A few tablespoons of oil will add a ton of flavor. Tossing the spears until they’re evenly coated will ensure they emerge from the oven lightly (and deliciously!) browned. You’ll also use olive oil to cook the cheesy breadcrumbs.
- Lemon: I love asparagus and lemon (it tastes like Spring on a plate). For this recipe, you’ll need half a lemon, but I highly recommend slicing the other half into wedges and serving them on the side.
- Garlic: Browning minced garlic before adding the breadcrumbs adds oodles of flavor. Usually, 2 cloves will equal 2 teaspoons of minced garlic.
- Panko breadcrumbs: These are larger and crunchier than standard breadcrumbs and are what you’ll want for the topping. Don’t try to swap in regular breadcrumbs: They will taste too gritty and sandy.
- Parmesan cheese and parsley: You’ll add the grated cheese and chopped parsley after the breadcrumbs have cooled slightly, which will prevent the cheese from clumping and keep the herbs tasting bright.
See the recipe card for full information on ingredients and quantities.
- Preheat the oven. Preheat the oven to 400ºF and line a baking sheet with oil, which will make for easier cleanup and prevent the asparagus from sticking to the pan.
- Bake the asparagus. Place the spears on the baking sheet in a single layer, drizzle with the oil, toss and season with salt and pepper. Bake for 15 to 20 minutes. You want the asparagus to be crisp, yet tender.
- Toast the breadcrumbs. In a sauté pan or skillet, heat ¼ cup of olive oil. Add the minced garlic and a pinch of salt and cook (stirring constantly—garlic burns fast!) until golden brown. Add the breadcrumbs and cook for about 5 minutes or until golden brown.
- Make the cheesy breadcrumb topping. Transfer the breadcrumbs to a bowl, allow to cool for 5 minutes, then stir in the cheese and herbs.
- Serve. Place the asparagus onto a serving platter, squeeze the lemon half over top and scatter the breadcrumbs over the spears.
- Asparagus has a woody, fibrous end that’s not pleasant to eat. You’ll want to trim it off before baking. To easily do so, hold the ends of an asparagus spear in either hand. Then, snap the woody base off the asparagus. You can use this spear as a guide for where to trim the rest of the veg.
- I love buying cubes of frozen, minced garlic. In fact, it’s one of my favorite store-bought, time-saving tips! One cube equals one clove of minced garlic and you can add them to the pan frozen.
- You can make the cheesy breadcrumb topping a few days ahead (let it cool completely before storing it in an air-tight container in the fridge).
Frequently Asked Questions
To avoid soggy asparagus, make sure to place it on a baking sheet so it roasts instead of steams. Cooking the asparagus at a higher temperature and avoiding overcooking will also prevent sogginess.
Absolutely! Parmesan gives it that nice tang, but feel free to experiment with other hard cheeses you love. Asiago or Pecorino Romano could be fantastic options.
If your asparagus isn’t crispy, you might have not cooked it at a high enough temperature, not used enough oil, or overcooked it. You should also avoid crowding the asparagus on the baking sheet, which will cause it to steam rather than roast.
- Asparagus and Ricotta Pizza
- Crispy Bacon-Wrapped Asparagus Bundles
- Asparagus and Egg Tart with Goat Cheese
- Asparagus and Goat Cheese Stuffed Chicken
- Roasted Asparagus with Parmesan
Ingredients
- 2 lbs asparagus, ends trimmed
- 3 Tablespoons olive oil
- 1/4 cup olive oil
- 1/2 a lemon
- 2 teaspoons minced garlic
- 3/4 cup Panko breadcrumbs
- 2/3 cup shredded Parmesan cheese
- 1 Tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with foil.
- Arrange the asparagus in a single layer on the baking sheet then drizzle them with 3 tablespoons olive oil, tossing until the spears are thoroughly coated. Season the asparagus with salt and freshly cracked black pepper then roast them for 15 to 20 minutes until they’re tender but still crisp. While the asparagus are roasting, prepare the breadcrumb topping.
- Heat a medium sauté pan over medium-low heat. Add ¼ cup olive oil to the pan, then add the garlic and a pinch of salt and cook, stirring, until golden. Add the breadcrumbs and cook, stirring, until golden and toasted, about 5 minutes. Transfer the breadcrumbs to a bowl and let them cool for 5 minutes then stir in the Parmesan cheese and parsley.
- Transfer the asparagus to a serving plate then squeeze the lemon juice on top. Scatter the breadcrumbs on top of the asparagus and serve immediately.
Kelly’s Notes
- Asparagus has a woody, fibrous end that’s not pleasant to eat. You’ll want to trim it off before baking. To easily do so, hold the ends of an asparagus spear in either hand. Then, snap the woody base off the asparagus. You can use this spear as a guide for where to trim the rest of the veg.
- I love buying cubes of frozen, minced garlic. In fact, it’s one of my favorite store-bought, time-saving tips! One cube equals one clove of minced garlic and you can add them to the pan frozen.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This was absolutely delicious. Made it for Easter dinner and all 12 of us ate and enjoyed…..none left!!
Awesome! I’m so thrilled everyone enjoyed the recipe, Cathy!
Love this easy recipe!
I would love to have a picture next to the recipe when I print it. Maybe I am doing something wwrong????
Hi Annette! We don’t currently have our print settings to include photos.
I can’t stop eating asparagus and how vibrant does this look! It’s beautiful and I love that vegetables can get us as excited as a cake!
The idea of putting cheesy breadcrumbs over asparagus is genius! I love the texture contrast. Can’t wait to make it!
Thanks, Jen! I hope you enjoy the recipe!
Asparagus is my favorite veggies. I wait for the fresh stuff ever year with anticipation. This cheesy topping looks fabulous!!
Sometimes I just love making asparagus as a meal by itself, so something like this sounds perfect!