Bake

Cheesy Roasted Asparagus With Crispy Crunchies

June  3, 2019
Photo by Rocky Luten
Author Notes

I like to serve this over a bowl of barley mixed with olive oil and lemon juice, buttered orzo, or yogurt blended with garlic and basil. You can also top with herbs—parsley, dill, basil—as you see fit! —Sarah Jampel

  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 2-4 as a side
Ingredients
  • 1 bunch asparagus, ends snapped or trimmed
  • 1 tablespoon extra-virgin olive oil, plus 2 teaspoons
  • 1 3/4 teaspoons kosher salt, divided
  • Freshly ground black pepper
  • 1/4 teaspoon chile flakes
  • 1/4 cup panko
  • 1/4 cup walnuts, coarsely chopped
  • 1 clove garlic, grated
  • 1/2 cup Gruyère, coarsely grated (40 grams)
  • 1/2 lemon, zested and juiced
In This Recipe
Directions
  1. Heat oven to 425°F with a baking sheet in the hottest section of the oven. In a large bowl, toss asparagus with 1 tablespoon oil, 1½ teaspoons salt, black pepper, and chile flakes.
  2. When the oven (and pan) are hot, add the asparagus in a single layer (it should sizzle) and roast for 7 to 10 minutes depending on the thickness of your asparagus, until browning and crisp-tender.
  3. Meanwhile, in a small bowl combine the panko, nuts, grated garlic, remaining 2 teaspoons olive oil, and remaining ¼ teaspoon salt. Spread onto a small baking sheet and cook for 5 to 8 minutes, stirring twice, until panko is golden brown. Set aside while you finish the asparagus.
  4. When the asparagus is finished turn on the broiler. Sprinkle the cheese all over the asparagus and broil for 1 to 2 minutes, until cheese is melted and bubbling. Top asparagus with panko mixture, lemon zest, and lemon juice. Eat promptly!

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Review
Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.