Ingredients
Scale
- 1 lb asparagus, washed and trimmed
- 1½ tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup plain panko breadcrumbs
- 1/3 cup finely grated parmigiano reggiano, plus more for serving
- 1 garlic clove, minced
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Add 1 pound of trimmed asparagus to the baking sheet. Drizzle with 1½ tablespoons olive oil and season with 1 teaspoon kosher salt and ¼ teaspoon black pepper. Toss to coat and spread the asparagus into a single layer.
- In a small bowl, combine ½ cup panko breadcrumbs, 1/3 cup finely grated parmigiano reggiano, 1 clove of minced garlic, 1 teaspoon lemon zest, and 2 tablespoons melted butter. Stir until the breadcrumb mixture is evenly combined.
- Sprinkle the breadcrumb mixture over the asparagus in an even layer.
- Roast at 425°F for 12-15 minutes, until the asparagus is fork tender and the breadcrumb topping is golden.
- Remove the pan from the oven and finish with 1 tablespoon of fresh lemon juice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Method: Oven