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Roasted Asparagus with Garlicky Italian Panko

Roasted Asparagus with Garlicky Italian Panko

I am always on the lookout for new ways to make asparagus. I found some Italian flavored panko in my pantry and decided to roast some asparagus then top it with some panko mixed with minced garlic and olive oil. It turned out delicious! I loved the crisp-tender asparagus topped with the crunchy and garlicky panko. It was a great combination of flavors and textures. My kids ate it without complaint so I take that as a success!

Roasted Asparagus with Garlicky Italian Panko

How to Make Roasted Asparagus with Garlicky Italian Panko

Preheat the oven to 400 degrees. Coat a small baking dish with cooking spray.

Remove the wooden ends of the asparagus then place them into the baking dish. Drizzle a touch of olive oil on the asparagus spears then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly.

Roasted Asparagus with Garlicky Italian Panko

Place into the oven and roast for 10 minutes.  While the asparagus is roasting, toss the panko crumbs with the minced garlic and a dash of olive oil; mix until well combined. After the asparagus has roasted for 10 minutes, remove it from the oven and sprinkle the top with the panko mixture. Return to the oven and continue roasting for another 3-5 minutes, or until the asparagus is crisp-tender. Serve immediately. Enjoy.

Roasted Asparagus with Garlicky Italian Panko

 

Roasted Asparagus with Garlicky Italian Panko

Roasted Asparagus with Garlicky Italian Panko

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Sides
Cuisine: Italian
Servings: 4

Ingredients

  • 15-20 spears of asparagus wooden ends removed
  • Olive oil to taste
  • Sea salt and freshly cracked pepper to taste
  • 2 tbsp Italian flavored panko
  • 1 clove of garlic minced

Instructions

  • Preheat the oven to 400 degrees. Coat a small baking dish with cooking spray.
  • Remove the wooden ends of the asparagus then place them into the baking dish. Drizzle a touch of olive oil on the asparagus spears then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly.
  • Place into the oven and roast for 10 minutes. While the asparagus is roasting, toss the panko crumbs with the minced garlic and a dash of olive oil; mix until well combined.
  • After the asparagus has roasted for 10 minutes, remove it from the oven and sprinkle the top with the panko mixture. Return to the oven and continue roasting for another 3-5 minutes, or until the asparagus is crisp-tender. Serve immediately. Enjoy.
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23 Comments

  1. I’ve altered my cooking method for asparagus once or twice, and my guys always howl like the world has ended. So while yours looks really great, I sadly regret that I won’t be able to try it out.

  2. Oh…asparagus are one of my favorites. They are definitely a sign for Spring and I can’t wait to try your delicious recipe. The panko on top sounds delicious.

  3. HOLY WOW these were amazing… then one day, my husband accidentally “added stuff” to this dish. (He likes to “help” cook sometimes…. He added PARMESAN CHEESE! YES! Right on top of the Panko. Well let me tell you, he got a big kiss & we got a “seconds please!!” From the kids! This dish now has to be made in a 9×13 baking dish! Thanks, Pam!