Servings 4 servings
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 1/4 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.
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.
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