Easy Roasted Asparagus with Breadcrumbs

Tender and crispy on the outside with a slight bite on the inside, and covered in cheesy garlicky breadcrumbs (with hints of lemon!), our Easy Roasted Asparagus with Breadcrumbs is the perfect way to up your roasted veggie game this spring. Make a double or triple batch to feed a crowd, or scale it back to feed a family of four.

Course Side Dish

Cuisine American

Keyword roasted asparagus, asparagus with cheese, asparagus with breadcrumbs

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 130kcal

Author Nicole

Cost $10

Equipment

Skillet
sheet pan

Ingredients

2 lb asparagus If you can, find asparagus 1/4-inch in size or larger
1 tbsp + 1 tsp olive oil, divided
1/2 tsp kosher salt, divided

The Breadcrumbs

1 tbsp olive oil
1 tbsp unsalted butter
1 medium garlic clove, minced
1/2 cup + 2 tbsp panko breadcrumbs
pinch of salt
2 tbsp freshly shredded parmesan cheese, plus more for garnish
1 tbsp finely chopped fresh tarragon
1 tsp lemon zest
lemon juice

Instructions

Preheat oven to 425 degrees. Optional: Line two large baking sheets with parchment paper to prevent a mess.
Hole one asparagus spear in your hand. Gently bend the asparagus on the end and let the asparagus break nautrally. Use this as a marker to to trim the ends off the rest of the asparagus.
Add half of the asparagus to one sheet pan. Add the remainder to the other sheet pan. Drizzle each pan with two teaspoons olive oil. Sprinkle each with 1/4 teaspoon salt and some freshly cracked pepper. Use your hands to evenly coat the asparagus. Spread the asparagus out on the sheet pan.
Roast in the oven for 10-12 minutes. Thicker asparagus will need longer to cook, thin asparagus should cook in a shorter amount of time. They are done when they are bright green and slightly crispy on the edges, but still have a nice bite to them. Let the rest for 1-2 minutes before assembly.
Meanwhile, make the breadcrumbs. Add the butter and olive oil to a small skillet set over a medium-low heat. When the butter melts, add the garlic. Cook for 1-2 minutes until fragrant and soft, if the garlic starts to brown, turn the heat down to low.
Add the panko and a pinch of salt to the garlic. Toss to coat in the butter and oil. Turn the heat up to medium and toast the breadrumbs, stirring often. Watch carefully as they can burn easily. When th breadcrumbs are golden brown and toasted, remove from heat. Let the rest for a minute or two.
When the breadcrumbs have rested, add the parmesan, tarrgaon, and lemon zest. Toss to combine.
Layer 1/3 of the asparagus on a plate or platter. Sprinkle breadcrumbs on top. Layer another 1/3 of the asparagus on top and sprinkle with breadcrumbs. Repeat one more time. Squeeze lemon juice top. Garnish with extra parmesan cheese.

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