Roasted Asparagus With Crunchy Parmesan Topping
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1thick slice good bread
- 1small chunk Parmigiano-Reggiano, about 1 ounce
- 1½pounds thin asparagus, more or less
- 3tablespoons butter, extra virgin olive oil, or a combination
- Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
187 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 8 grams protein; 462 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 500 degrees; while it heats, put bread in, and check frequently until it is lightly toasted and dry. Coarsely grind or grate bread and cheese together (a small food processor is best), and keep crumbs larger than commercial bread crumbs.
- Step 2
Rinse asparagus, and break off woody bottoms. Lay stalks in a baking dish that will hold them in two or three layers. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven.
- Step 3
Roast 5 minutes, then shake dish to redistribute butter or oil. Roast 5 minutes more, then test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature).
- Step 4
Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature.
Private Notes
Comments
This is simple and delicious. I simplified it by using panko. I love this. Don't overdo the toppings. Less is better
A little confused, since the recipe reads different than the video. In the recipe, you're pre-cooking the asparagus in the oven. In the video, only in the broiler. I'm a little nervous about cooking it only in the broiler, since it is very easy to forget things, especially when guests are here, and burn food in my gas broiler . I suppose the the oven, then finish in the broiler & watch it like a hawk, would be the safest method for my stove.
Loved this recipe! So easy and good. I just spritzed the asparagus with herb de provence olive oil which worked well and skipped the salt (for me the salt in the cheese is enough). I used a combination of asiago and parmesan cheese with the panko bread crumbs (thanks for that suggestion!) since that's what I had at home. My thin asparagus only needed 5 minutes to cook and a minute to brown under the broiler.
Put butter with Panko crumbs and cheese before putting under broiler
Made about 1/2 the recipe using 1/2 oz of grated parm with equal volume of panko (about 4 tablespoons). Roasted peeled asparagus rubbed with oil at 500° on a sheet pan lined with parchment paper for about a total of 8 minutes and set aside and finished under the broiler in a gratin dish. Easy and excellent. Will make often.
500 Grad Fahrenheit = 250 Grad Celsius
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