My recipe for Parmesan Panko Crusted Asparagus is quick and easy, it’s a simple oven-roasted asparagus with a crunchy Parmesan cheese and Panko bread crumb topping. The recipe has only four ingredients, takes five minutes to prepare and cooks in only 12 minutes. This may be your new favorite side dish.
Panko is a type of Japanese bread crumb that is flaky and crunchy, I wouldn’t use ordinary bread crumbs for this topping, I’ve never tried it but I think it would be very disappointing. Same is true for the cheese, true Parmigiano-Reggiano cheese, in my opinion, is a must, not only for this recipe but any recipe that calls for Parmesan cheese. It has a complex nutty flavor and gritty texture that you don’t get from the cheap stuff in a can.
This topping is excellent on Roasted Salmon or Roasted Chicken breasts. Dried or fresh herbs can be added to the topping depending on what you’re using it for. For dried herbs, I use one teaspoon and for fresh herbs, I use two tablespoons.
Here’s my Parmesan Panko Roasted Asparagus recipe:
- 1 Bunch Asparagus
- 1/3 Cup Panko Bread Crumbs
- 1/3 Cup Parmesan Cheese
- ¼ Cup Olive Oil
- Salt and Pepper to taste
-Preheat oven to 425F
-Trim or peel the ends of the asparagus to remove the tough woody ends
-Toss the asparagus with two tablespoon olive oil, place on the roasting pan
-In a separate bowl, combine the remaining olive oil, parmesan cheese, and Panko bread crumbs, mix to combine
-Sprinkle the topping down the center of the row of asparagus
-Roast for approximately 12 minutes