Ingredients
- Fresh Asparagus: 1 pound, choose firm, bright green spears, about the thickness of a pencil for even cooking and tender texture.
- Olive Oil: 2 tablespoons, extra virgin preferred, adds flavor and helps the parmesan crust to crisp up beautifully.
- Grated Parmesan Cheese: 1/2 cup, finely grated is best for even coating and maximum cheesy flavor. Use good quality Parmesan for the best taste.
- Breadcrumbs: 1/4 cup, panko breadcrumbs recommended for extra crispiness, but regular breadcrumbs work too. They add texture and crunch to the crust.
- Garlic Powder: 1 teaspoon, adds a subtle savory garlic flavor that complements the parmesan and asparagus.
- Dried Italian Herbs: 1 teaspoon, a blend of oregano, basil, rosemary, and thyme enhances the overall flavor profile with aromatic notes.
- Salt: 1/2 teaspoon, or to taste, essential for seasoning and bringing out the flavors of all the ingredients.
- Black Pepper: 1/4 teaspoon, freshly ground preferred, adds a touch of spice and enhances the overall taste.
Instructions
- Preheat Your Oven and Prepare a Baking Sheet: Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving that perfect crispy parmesan crust without overcooking the asparagus. While the oven is preheating, line a baking sheet with parchment paper or aluminum foil. Parchment paper is ideal as it prevents sticking and makes cleanup a breeze. If using aluminum foil, lightly grease it with cooking spray to prevent sticking. This step ensures your asparagus doesn’t stick to the pan and cooks evenly.
- Prepare the Asparagus: Wash the asparagus thoroughly under cold running water to remove any dirt or grit. Pat the asparagus spears dry with paper towels or a clean kitchen towel. This is important because excess moisture can prevent the parmesan crust from adhering properly and becoming crispy. Next, snap off the tough, woody ends of the asparagus. To do this, hold an asparagus spear near the base and bend it gently. It will naturally snap at the point where the tender part begins. Discard the tough ends. Alternatively, you can trim the bottom inch or two of the asparagus spears with a knife. Ensuring you remove the tough ends will guarantee tender and enjoyable asparagus.
- Toss Asparagus with Olive Oil: In a medium-sized bowl, place the prepared asparagus spears. Drizzle 2 tablespoons of olive oil over the asparagus. Using your hands or tongs, toss the asparagus thoroughly to ensure each spear is evenly coated with olive oil. Olive oil not only adds flavor but also helps the parmesan mixture adhere to the asparagus and promotes browning and crisping in the oven. Even coating is key for uniform flavor and texture.
- Combine Parmesan Mixture Ingredients: In a separate small bowl, prepare the parmesan crust mixture. Combine ½ cup of grated parmesan cheese, ¼ cup of breadcrumbs (panko preferred), 1 teaspoon of garlic powder, 1 teaspoon of dried Italian herbs, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix all these dry ingredients together thoroughly with a fork or spoon until well combined. This ensures that the flavors are evenly distributed throughout the parmesan crust mixture and that each bite of asparagus is perfectly seasoned and cheesy.
- Coat Asparagus with Parmesan Mixture: Now, it’s time to coat the asparagus with the flavorful parmesan mixture. Take the bowl of oiled asparagus and pour the parmesan mixture over the top. Using your hands or tongs, gently toss the asparagus to evenly coat each spear with the parmesan mixture. Make sure to distribute the mixture as evenly as possible so that every piece of asparagus gets a good coating of cheese and breadcrumbs. Press the parmesan mixture lightly onto the asparagus to help it adhere better.
- Arrange Asparagus on Baking Sheet: Spread the parmesan-coated asparagus in a single layer on the prepared baking sheet. Ensure that the spears are not overcrowded and have some space between them. Overcrowding can cause the asparagus to steam rather than roast, resulting in soggy asparagus instead of crispy. Arranging them in a single layer allows for proper air circulation, which is essential for achieving that desirable crispy crust and perfectly cooked asparagus.
- Bake the Asparagus: Place the baking sheet with the asparagus in the preheated oven. Bake for 10-15 minutes, or until the asparagus is tender-crisp and the parmesan crust is golden brown and crispy. The exact baking time may vary slightly depending on the thickness of your asparagus spears and your oven. Start checking for doneness around 10 minutes. The asparagus should be bright green and easily pierced with a fork, but still have a slight bite. The parmesan crust should be beautifully golden brown and crispy. Avoid overbaking, as this can result in limp and mushy asparagus.
- Serve Immediately: Once the Parmesan Crusted Asparagus is cooked to perfection, remove the baking sheet from the oven. Serve immediately while it’s hot and the parmesan crust is at its crispiest. The aroma will be incredibly tempting, and the taste even better! Parmesan Crusted Asparagus is best enjoyed fresh from the oven. Garnish with a sprinkle of extra parmesan cheese or fresh parsley, if desired, for added visual appeal and flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 150
- Fat: 10g