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4.50 from 18 votes

Crispy Roasted Asparagus Recipe

This Crispy Roasted Asparagus Recipe is basically the best asparagus dish on the face of the earth. 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.
Prep Time2 minutes
Cook Time15 minutes
Total Time17 minutes
Course: Side Dish
Cuisine: Italian
Servings: 3 people
Author: Gaby Dalkin


  • 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.


Calories: 176kcal | Carbohydrates: 17g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 211mg | Potassium: 386mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1316IU | Vitamin C: 28mg | Calcium: 119mg | Iron: 4mg