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Roasted Asparagus with Panko and Parmesan

I originally made this dish up for a holiday side dish but have been using it again lately because it's so fast. It also provides some variation to simply roasted asparagus. Takes just a few minutes but the results are impressive.

Roasted Asparagus with panko and parmesan


2 bunches asparagus, washed and bottom third of the vegetable cut off

Olive oil spray

1 teaspoon kosher salt

¼ cup grated parmesan

¼ cup pankos crumbs (or any bread crumbs - GF or otherwise)

½ teaspoon garlic powder

¼ teaspoon black pepper

1 tablespoon extra virgin olive oil


Preheat your oven to 375 degrees. (350 convection)

Spray a baking sheet with the oil spray and lay your asparagus down. Try to keep them all in a single layer, or close to it. Spray the asparagus with the oil and sprinkle with a ½ teaspoon of the salt.

In a small bowl, mix together your cheese, panko crumbs, garlic powder, black pepper, olive oil and the remaining ½ teaspoon of salt. Using a glove hand or just a spoon if you prefer, mix the crumbs well until it resembles wet packed sand. Spread the crumbs over the centers of the asparagus. Bake uncovered for about 15-18 minutes or until the crumbs look crispy.

Plan Ahead:

This item is best baked on the day you are serving it, but if you must - you can bake the day before and keep in the refrigerator. Just warm uncovered in the oven for 10 minutes.

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