Oven Roasted Asparagus with Parmesan
This roasted asparagus with parmesan and panko side dish comes together in just 15 minutes. The topping provides a nice crunchy texture to the tender asparagus. It's a very simple yet elegant dish that pairs really well with almost anything.
Servings: 4 people
Calories: 197kcal
Equipment
- Large sheet pan or use 2 pans
Ingredients
- 1 ½ pounds fresh asparagus, ends trimmed see notes
- Olive oil for drizzling the asparagus
- Salt to taste
- ⅓ cup freshly grated parmesan cheese
- ⅓ cup panko breadcrumbs
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 400ºF.
- Make the parmesan panko mixture: In a bowl, mix the grated parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, and ground black pepper until evenly combined. Drizzle melted butter over until the crumbs are moist.
- Arrange: On a large sheet pan, arrange the trimmed asparagus on a single layer. Toss the asparagus with a few drizzles of olive oil and a pinch of salt. Don’t overcrowd the pan (use 2 pans if needed) as overcrowding can cause steaming rather than roasting.
- Add topping: Evenly top the asparagus with the parmesan panko mixture.
- Roast for 10-12 minutes until the asparagus is just tender. Check at the 10-minute mark. If your asparagus is thicker, it may need a few extra minutes. If you want the topping to be more golden brown, broil for 1-2 minutes. Serve immediately. Enjoy!
Notes
- How to trim asparagus: Bend a stalk until it snaps naturally. That will give you an idea of how much to trim. Then, simply cut that much off for the rest of the stalks.
- How to pick a good bunch of asparagus: Look for ones with straight, firm, and bright green stalks. Avoid wilted, wrinkled, dull-colored, or mushy ones.
- Freshly grated vs. pre-shredded packaged parmesan: Of course I’d recommend using fresh for best flavors, but if you can’t find it, the latter is fine too.
- Roasting times vary depending on the thickness of the asparagus. If it’s very thin, reduce the baking time (keep an eye on it). If they are on the thicker end, add an extra 2 minutes or so until tender.
- Air fryer method: Air fry for 7 to 9 minutes at 390 or 400 degrees F in a single layer.
- Store leftovers in the fridge for up to 3 days.
- Add some Italian breadcrumbs to the parmesan panko mixture for extra texture and flavor.
Nutrition
Calories: 197kcal | Carbohydrates: 12g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 187mg | Potassium: 381mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1625IU | Vitamin C: 10mg | Calcium: 131mg | Iron: 4mg