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Crispy panko and cheesy parmesan top a deliciously roasted asparagus for the perfect side dish.
Who else realized too late in life that they loved asparagus? If you tried serving this veg to me as a kid, I would’ve made a stank face and refused to eat it. But with this crispy cheese roasted version… I don’t know… but I probably would’ve loved it. Try serving this delicious version of asparagus to your kiddos and let me know in the comments what they think!
How to Serve Crispy Cheesy Roasted Asparagus?
This is such a simple side dish that can be made in less than 20 minutes, making it perfect to pair with your Easter lunch, Thanksgiving Dinner, or even better- your weeknight meal! I love pairing it with some roasted chicken and a slice of Wildgrain sourdough bread. Asparagus is a versatile veggie, it goes perfect with a piece of salmon and rice, chicken and potatoes, chopped up in a salad, whatever your heart desires!
What Ingredients are Needed for Crispy Cheesy Roasted Asparagus?
All you need is three main ingredients and a few spices to make this super simple and delicious side dish.
Asparagus Spears: You can use the thin or thick spears but adjust the bake time accordingly.
Panko Bread Crumbs: Panko are a Japanese-style bread crumb that are known to be flakier and crispier than regular bread crumbs.
Parmesan Cheese: Opt for freshly shaved parmesan if you can, but the powdered kind from the jar will also work just fine!
Spices, Etc.: Just a pinch of black pepper and salt, garlic powder, and a drizzle of lemon juice to finish off this dish.
Kitchen Tools Needed for this Recipe
- Baking tray with parchment paper
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How to Make Crispy Cheesy Roasted Asparagus
This recipe is truly no fuss. All you do is chop the wood ends off the asparagus, line them up on a cutting board and spray them lightly with cooking spray like olive oil or avocado oil (if you don’t have spray, lightly brush on oil). Drizzle with lemon juice.
Then dip the spears into a bowl of panko, freshly shaved parmesan cheese, and the spices.
Line up the spears on the prepared baking tray top with any leftover panko mixture.
Bake in the oven at 425° F for 10-15 minutes for thin asparagus, 15-20 minutes for thicker spears.