Panko Parmesan Asparagus
This Lemon Panko Parmesan Asparagus is basically the best roasted asparagus dish on the face of the earth. The lemon toasted panko topping and sprinkle of parmesan cheese is everything.
Servings: 3 people
Ingredients
- 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
Instructions
- 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.
Notes
The easiest way to trim asparagus is to gently bend the stalk and it will naturally snap where the woody part ends.
Nutrition
Calories: 176kcal | Carbohydrates: 17g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 186mg | Potassium: 386mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1316IU | Vitamin C: 28mg | Calcium: 119mg | Iron: 4mg