Roasted Asparagus with Parmesan Crumbs

Every year I feel obliged to do something new with asparagus, even though really, there is so much to be said for steaming it very lightly and serving it with butter and a squeeze of lemon, or maybe with poached eggs on toast.

However, if you want a change this is simple and quick - okay steaming is still quicker - and it's hard to complain about crispy crumbs and cheese. And spicy mayonnaise.

2 to 4 servings
30 minutes - 15 minutes prep time

500 grams (1 pound) asparagus
2 tablespoons unsalted butter
1 clove of garlic, optional
OR 1/4 tsp finely grated lemon zest
14 cup finely grated, packed Parmesan cheese
1/4 cup fine dry breadcrumbs
a pinch of salt
freshly ground black pepper to taste

Wash and trim the asparagus. Drain well, and wrap in a tea-towel; set aside to dry thoroughly. Preheat the oven to 425°F. Cover a baking tray (I used a pizza pan) with a sheet of parchment paper.

Peel and mince the garlic very finely. Melt the butter. I find it best to use a shallow baking (lasagne) pan for best coverage of the asparagus. Mix the garlic into the butter. If not using garlic, you may wish to grate in a very small quantity of lemon zest.

Finely grate the Parmesan, and crush the bread to crumbs if it is not crumbs already. Mix them together in a small bowl with a little - Parmesan is pretty salty, so just a little - salt, and pepper to taste.

When the oven is ready, toss the asparagus in the butter. Tip in about 2/3 of the cheese and crumb mixture, and toss well. Transfer the asparagus to the roasting pan and spread it out evenly. Sprinkle the last of the cheese and crumbs over them.

Roast for 15 to 20 minutes at the top of the oven, until the coating is browned and crispy and the asparagus is tender.

Serve with a wedge of lemon, or I made a little chile-garlic mayonnaise. Mr. Ferdzy said, "I'm not sure this really goes with asparagus" and then proceeded to consume most of it. That was about 1 teaspoon of chile-garlic sauce mixed into about 2 tablespoons mayonnaise. (Actually I made about twice as much, but it was notably more than was needed, Mr. Ferdzy notwithstanding.)




Last year at this time I made White Bean & Asparagus Salad. 

Posted in: Ontario Food