This crispy lemon panko parmesan roasted asparagus is basically the best asparagus dish on the face of the earth. I promise you'll never make asparagus any other way.
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One of my favorite parts about this time of the year is the farmers market. Every way you look there is some brightly colored ingredient just waiting to be made into something fabulous. I hit up the farmers market this week and stocked up on an obscene amount of fresh produce.
Seeing as how asparagus is going NUTS this time of year, let's make a really easy side dish shall we. This Lemon Panko Parmesan Roasted Asparagus is basically the best asparagus dish on the face of the earth. I kid you not. I mean we all know how fantastic roasted asparagus can be, but when you pair it with a lemon toasted panko topping and then sprinkle on some parmesan cheese... I mean come on. It's not even fair to the other side dishes out there.
- Olive Oil
- Herbs de Provence
- Panko Bread Crumbs
- Parmesan Cheese
- Pecorino Romano Cheese
- Salt & Pepper
How to Make Roasted Asparagus
Start by preheating the oven to 425 degrees F. Meanwhile wash and trim the woodsy ends off the asparagus. Lay the asparagus on a baking sheet, drizzle with olive oil, and season with Herbs de Provence. Place the baking sheet in the oven and roast for 15 minutes until just tender.
While the asparagus is roasting, melt the butter in a small saucepan. Add the panko and stir continuously for 3-4 minutes until the panko just starts to turn golden brown. This will happen very quickly so be sure to keep an eye on it. Remove the saucepan from the heat and add the lemon juice, zest, stir, and let cool.
Once the asparagus is out of the oven, transfer the asparagus to a serving platter and sprinkle with the panko mixture. Add the 2 kinds of cheese on top and season with salt and pepper as needed. Serve immediately.
Variations and Substitutions
Asparagus - Asparagus is the star of this recipe but the crispy lemon panko parm topping would honestly be delicious on pretty much any vegetable. Sprinkle it on top of broccoli, cauliflower, Brussels sprouts, potatoes, you name it.
Panko Bread Crumbs - To make this Roasted Asparagus recipe gluten-free substitute the panko breadcrumbs for gluten free panko breadcrumbs.
Parmesan & Pecorino Cheese - While I like the flavor from the mix of both types of cheese, if you only have one feel free to use that for both measurements.
Tips & Tricks to Crispy Roasted Asparagus
There are two tricks to making crispy and tender asparagus. The first is roasting it on high heat, 425º F, for a short amount of time, 15 minutes. It doesn’t hurt to get a cheap internal oven thermometer to make sure your oven is running properly! Trust me – it’s the best $7 you’ll spend.
The second trick is not to crowd your asparagus on one baking sheet. They need to have room to breathe so they don't end up steaming.
Should I soak asparagus before roasting?
There is no need to soak asparagus before roasting. I give it a quick rinse to wash off any dirt, but anything more than that is unnecessary.
How do you make asparagus crispy not soggy?
The trick to making crispy and tender asparagus is roasting it on high heat for a short amount of time.
More Asparagus Recipes
- Cheesy Asparagus Tart
- Spring Gnocchi with Peas and Asparagus
- Burrata Snap Pea and Asparagus Pizza
- Asparagus and Parmesan Risotto
- 20+ Asparagus Recipes
Tools Used to Make This
What you’ll need:
Crispy Roasted Asparagus Recipe
- 1 pound asparagus ends trimmed
- 1 tablespoon olive oil
- 1 teaspoon Herbs de Provence
- 1 tablespoon butter
- ½ cup panko bread crumbs
- 1 lemon juiced and zested
- 2 tablespoons freshly grated parmesan cheese
- 1 tablespoon freshly grated pecorino romano cheese
- Kosher salt and freshly cracked black pepper to taste
- Preheat the oven to 425 degrees F. Lay the trimmed asparagus on a baking sheet and drizzle with olive oil. Sprinkle the Herbs de Provence on top and place into the oven. Roast for 15 minutes until just tender.
- While the asparagus is roasting, melt the butter in a small saucepan. Add the panko and stir for 3-4 minutes until the panko is golden brown. Remove the saucepan from the heat and add the lemon juice and zest and stir and let cool.
- Once the asparagus is out of the oven, transfer the asparagus to a serving platter and sprinkle with the panko mixture. Add the 2 kinds of cheese on top and season with salt and pepper as needed. Serve immediately.
- The trick to making crispy and tender asparagus is roasting it on high heat for a short amount of time.
- When toasting your panko breadcrumbs make sure to keep an eye on it the whole time as it goes from lightly golden to dark brown very quickly.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe slightly adapted from Martha Stewart
Simple and delicious! Great way to use seasonal veggies. Thanks for sharing!
Looking forward to making this tonight for my boys!
wow yumm!!! i have some asparagus waiting for me in the fridge, and i just so happen to have the other ingreidents on hand! i see this in my dinner tomorrow, so excited.
What a great looking side dish, Gaby. And I love the simplicity of it!
The recipe looks great- you can never have enough asparagus recipes in the spring. It is too tempting and we always buy a ton. We will be making this. Great pics, too. Thx
Looks and sounds delicious! Can't wait to try this. I just love asparagus and mine is just starting to surface!
I'm on a quest to find new ways to perk up my roasted veggies. This is definitely going on the menu.
delicious - healthy crunchy and fresh from the farmers' market - happy easter and happy wedding planning!
This is definitely a dish I will make!
That is definitely one dish I will make!
Sounds wonderful! Need to try asap 🙂
We've got a gaggle of kids coming over for dinner Easter Sunday. They're totally going to dig this!
OMG, this looks so delicious! I'll definitely need more vegetables after Easter has passed!
Totes making this for Easter!