Parmesan Panko Crusted Asparagus

This roasted asparagus topped with cheesy, crunchy panko on top is the perfect springtime side dish!

Growing up, I never had asparagus because my mom didn’t like it and then I tried it as an adult and absolutely loved it so much. Personally, I love it roasted the best when it still is a little crisp. I thought this would be a nice change of pace from just regular roasted asparagus. If we’re being honest, it’s probably the closest to “fried” in flavor that I would ever do. I can only imagine how tedious it would be to actually bread and fry asparagus. It’s really easy to throw together and a wonderful variation of roasted asparagus!

What You Need:

For the Asparagus:

• 1 lb. asparagus, trimmed

• 2 Tbsp. olive oil

• 1 Tbsp. lemon juice

• 1/2 tsp. garlic powder

• 1/2 tsp. salt

• 1/4 tsp. black pepper

• 1/4 tsp. dried oregano

• 1/4 tsp. dried basil

• 1/8 tsp. ground nutmeg

• 1/8 tsp. dried thyme

• 1/2 cup freshly grated Parmesan cheese (we used shredded)

For the Topping:

• 1 Tbsp. unsalted butter

• 1/3 cup Panko breadcrumbs

Directions:

1. For the asparagus: Add trimmed asparagus to a lined, lightly greased baking sheet.

2. Drizzle with olive oil, lemon juice, and seasonings. Toss to coat. Spread into an even layer.

3. Top with Parmesan cheese.

4. Bake in a preheated 425 degree oven for 7 to 10 minutes until desired tenderness.

5. For the topping: Meanwhile, melt butter in a skillet over medium heat.

6. Add panko and stir to coat in melted butter. Continue to cook over medium heat, stirring, until golden brown.

7. Top asparagus with toasted panko to serve!

Recipe from Carlsbad Cravings