Roasted Asparagus with Parmesan & Lemon

We'll forgive you if you can't stop eating our roasted asparagus with parmesan. The cheesy panko crunch and pop of lemon are irresistible.

Course Appetizer, Side Dish

Cuisine American

Prep Time 6

Cook Time 12

Total Time 18

Servings

Calories 146.1kcal

Heat oven to 350° Fahrenheit. Meanwhile, rinse, dry and snip off woody ends of asparagus.
Spread out asparagus spears on baking sheet. Drizzle with olive oil. Roll asparagus to ensure oil is evenly distributed.
Combine seasonings, panko and parmesan in small bowl, then sprinkle evenly over asparagus, rolling asparagus to ensure evenly coated.
Bake asparagus for 10-12 minutes at 350° or until a fork slides easily through the thickest part.

Use fresh asparagus for best results.
To trim asparagus, snap off woody ends right where you see the green part begin to turn white. You can do this with your hands OR for tools, we recommend OXO kitchen shears for adults and Kuhn Rikon little snippers for kids.
Don't overcrowd asparagus on sheet pan or you may not get that crunchy finish. If necessary, use two baking sheets instead of one.
Panko mix: you don't have to use all the panko mix if it's too much.
Cook less time - if you overcook the asparagus, it may become soggy. Check the asparagus after 8-10 minutes. It's done if the breading is well browned and a fork can easily pierce the thickest part of the asparagus.
Cook extra time - if the asparagus is extra thick, it may need about 2 extra minutes in the oven.
Serve with a wedge of lemon per serving. Don't skip this because it totally completes the dish!