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sheet pan with prepared asparagus and breadcrumb cheese topping
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Parmesan Roasted Asparagus with Panko

This quick and easy parmesan roasted asparagus with panko breadcrumbs is one of my favorite seasonal side dishes. Made with fresh asparagus, panko, parmesan cheese, butter, and spices, this roasted asparagus side dish is definitely a favorite!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Side Dish
Cuisine: American
Servings: 6 people
Author: Tania


  • 1 ½ pounds fresh asparagus, trimmed (see note)
  • Olive oil for drizzling the asparagus
  • cup grated parmesan cheese
  • cup panko breadcrumbs
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 2 tablespoons unsalted butter, melted


  • Preheat oven to 400 degrees F.
  • Make the breadcrumb and cheese topping: In a bowl, mix the panko, grated parmesan, Italian seasoning, garlic powder, ground black pepper, and the melted butter. Stir to combine. Note: no need to add salt, as the parmesan cheese is already salty.
  • Toss the asparagus with about 1-2 tablespoons of olive oil. Arrange on a large sheet pan or 2 sheet pans. Note: Do not overcrowd the sheet pans. Overcrowding leads to steaming rather than roasting.
  • Evenly distribute the breading mix over the asparagus.
  • Roast for 10-12 minutes until the asparagus is just tender. If the asparagus is thicker, it may need 2 extra minutes or so. If you want the topping to be more golden brown, broil for 1-2 minutes. Serve immediately. Enjoy!


  • Special equipment: large sheet pans.
  • Trimming the asparagus: The bottom part of the stalk of asparagus is usually woody and tough, so I recommend chopping that part off. Chop it right where you see the green part of the stalks turn white-ish.
  • Don't overcrowd the asparagus in the sheet pan. Use 2 sheet pans if needed. Overcrowding leads to steaming rather than roasting.
  • Use fresh asparagus for best results.