Parmesan Roasted Asparagus
Roasted asparagus with parmesan, breadcrumbs and garlic powder is a delicious and easy side dish that can be ready in under 15 minutes.
Roasted asparagus with parmesan, breadcrumbs and garlic powder is a delicious and easy side dish that can be ready in under 15 minutes.
- Carbohydrate 18.5308282225806 g
- Cholesterol 7.2 mg
- Fat 4.98868215676322 g
- Fiber 3.27344872217394 g
- Protein 8.85359137043995 g
- Saturated Fat 2.16310701503423 g
- Serving Size 1 1 (144g)
- Sodium 308.66157307663 mg
- Sugar 15.2573795004066 g
- Trans Fat 0.312368872367516 g
- Calories 149 calories
Step-by-step
- Preheat oven to 425 degrees F. Lightly grease a baking sheet with non-stick spray and set aside.
- Combine asparagus and olive oil in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat.
- Spread in an even layer on the baking sheet and bake for 7 to 10 minutes until the cheese is melted and the asparagus is still slightly crisp-tender.
Pulling spears from the oven at precisely seven minutes prevents the vegetables from collapsing into dull green mush while allowing the cheese to form a cohesive crust. High heat is critical here. Setting the dial to 425 degrees Fahrenheit ensures the exterior dehydrates fast enough to brown the breadcrumbs before the internal moisture escapes.
Fresh Versus Preserved Components
Purchasing fresh spears dictates the texture of the finished plate. Woody ends must be snapped off manually by bending each spear until it breaks at its natural resistance point. Discarding these fibrous bases prevents stringy mouthfuls. Using pre-shredded parmesan cheese introduces cellulose anti-caking agents that hinder proper melting. Grating a block by hand yields fat droplets that bind with the olive oil, creating a richer emulsion across the pan. Dried breadcrumbs absorb excess surface moisture released by the spears during roasting. This prevents the oil from pooling on the baking sheet.
- If the cheese burns before the stalks soften, lower the oven temperature by 25 degrees and add two minutes to the total cooking time.
- When fresh garlic is substituted for garlic powder, mince it exceedingly fine or the pieces will scorch under the high radiant heat.
- Staging the spears in a single non-overlapping layer guarantees dry heat circulation rather than steam confinement.
