Author Notes
Roasted asparagus tossed with homemade garlic parmesan breadcrumbs. —KelleyChefSavvy
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Ingredients
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1 bunch
asparagus
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1 tablespoon
Extra Virgin Olive Oil
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1 piece
garlic clove, minced
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1 pinch
salt
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1/2 teaspoon
pepper
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1/2 tablespoon
lemon juice
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1 tablespoon
extra virgin olive oil
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1/2 cup
panko breadcrumbs
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1 piece
garlic clove, minced
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1/2 tablespoon
parsley, chopped
Directions
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Preheat oven to 375 degrees.
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Place asparagus in a single layer on a baking sheet.
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Drizzle with olive oil, garlic cloves and season with salt and pepper.
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Toss with your hands to make sure the asparagus is coated.
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Cook for about 12 to 15 minutes until lightly golden brown and tender. (Not sure if they are ready, stick a fork or knife in the asparagus to see how easy it comes out).
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Take asparagus out of the oven and toss with the lemon juice.
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To make the breadcrumbs start by heating a medium skillet on medium heat with olive oil. Add breadcrumbs and cook until lightly golden brown.
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Make sure to stir constantly and do not walk away. Takes about 3-4 minutes. Add garlic and cook for an additional minute.
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Take off the heat and season with parsley. Sprinkle on top of the asparagus and toss to coat. Serve immediately.
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