Roasted Asparagus With Crunchy Parmesan Topping
"A Mark Bittman recipe."
photo by Baby Kato
- Ready In:
- 24mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1⁄2 cup breadcrumbs, preferably homemade
- 1⁄2 cup freshly grated parmigiano-reggiano cheese
- 1 1⁄2 lbs asparagus
- 3 tablespoons extra virgin olive oil
- salt & freshly ground black pepper
directions
- Heat the oven to 450 degrees. Combine the bread crumbs and Parmesan.
- Rinse asparagus and break off woody bottoms. Peel if thick. Lay stalks in a baking dish that will hold them in two or three layers. If the asparagus are thick, add a splash of water. Drizzle with the olive oil, sprinkle with salt and pepper; place in oven.
- Roast until the asparagus are tender, 10 to 12 minutes. Test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature.).
- Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown for 1-2 minutes. Serve hot or at room temperature.
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Reviews
-
Roasting asparagus is my favorite way to prepare this delicious veggie and the bread crumb/parmesan topping was a wonderful addition. DH really enjoyed this dish too and I will definitely be making it again. Made for What's on the Menu tag, October, 2014. : ) -
Thank you for sharing this lovely recipe gailanng, it was really quick and easy to make with terrific results . We really enjoyed the flavors from the breadcrumbs and freshly grated parmigiano-reggiano cheese, it really adds a nice element to the dish. The asparagus were perfectly cooked. Made for Whats on the Menu tag game. -
Layering the asparagus spears as suggested and keeping a close eye on the time yielded perfectly bright green but cooked spears. I was able to then leave at room temp with a very loosely fitted steamer lid and finish the crumb topping under broiler 2 hours later. Woohoo- freed me up to socialize with my dinner guests and still created a positive impression when they saw the veggies.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
