Embrace the flavor of these succulent stalks—Crispy Asparagus that’s green, fresh, and an altogether tasty side that will brighten your plate and delight your palate!
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Spring market stalls are filling up, and you know what’s been calling to me recently? Asparagus. And I’m already thinking of how crispy I can make them once I get them home. Some of you may have a love-hate relationship with these green spears but that will turn to pure love after you try this recipe. Oven-baked, Parmesan-crusted asparagus spears with melted butter, tangy garlic, and bread crumbs give it such a delicious makeover you won’t be able to stop eating them.
Just like our other all-time faves, oven-roasted brussels sprouts or zucchini stir fry, Crispy Asparagus lives in that sweet spot between being simple yet flavorful. Looking for a chic and easy side dish? Or maybe a refreshing spin on your greens? Then, the foodie in you is going to love this asparagus update.
why does asparagus affect the smell of your… you know?
Inquiring minds want to know! And the answer is yes. The reason your pee smells after eating asparagus is because of the sulfur found in the vegetable. Those sulfur-containing compounds are broken down in the body and then leave via your liquid waste. What I find fascinating about this phenomenon is that not everyone can detect the smell. Though yours might have that distinct odor, whether you can detect it depends largely on genes. Who knew?
Is Crispy Asparagus Healthy?
Asparagus is indeed good for you. It’s packed with fiber (which will keep you feeling full), plus vitamins A, C, E and K. Then there’s the Parmesan with its calcium and protein. Even the butter provides healthy fats (just don’t overdo it). This recipe works as a side for vegetarian, pescatarian, and Mediterranean diets. For keto, low-carb, and gluten-free diets, just replace the bread crumbs with almond flour.
INGREDIENTS
- 1 lb. asparagus spears
- 2 tbsp butter, melted
- 2 cloves garlic, sliced
- 2 tbsp bread crumbs
- 2 tbsp Parmesan
- salt and pepper
- 1 tsp lemon zest
INSTRUCTIONS
Prep
Preheat the oven to 400°F. Move the oven rack up to the top rung.
Cut
Cut the woody bottoms off the asparagus spears or bend them with your fingers to snap them off. Use a potato peeler to shave the skin off the bottom half of the asparagus.
Bake
Spread the asparagus out on a baking sheet. Cover with the melted butter, Parmesan, bread crumbs, salt, pepper, and lemon zest. Place into the oven to roast for 10 minutes.
DEVOUR!
Tips & Tricks to Making The Perfect Crispy Asparagus
- Choose your asparagus well. You’re looking for fresh, firm, and vibrant stalks. Avoid wilted tips or wrinkled stalks.
- Snapping off the tough ends by hand will make it easier to break where the spear becomes tough and leave you with the perfect trim.
- That crispiness is due to the high temperature at which you cook the asparagus, so don’t be afraid to turn that dial. (But don’t get distracted and leave it unattended or it could burn before you know it!)
- Butter or oil can be used, though I prefer butter for that richer flavor. If diet is a concern, go with oil, which does have a distinct taste to it you may even prefer.
FAQs
Not to be a fence sitter but I would opt for medium-sized asparagus spears. They’re not overly tough like their big brothers, or too skinny like the little ones, so they should crisp up nicely without burning or becoming too chewy.
If you’d rather not use Parmesan, you can sub in another easily grated, hard cheese like Pecorino Romano or Grana Padano. If you want something completely different, try a softer cheese like mozzarella or feta. Be warned: Softer cheeses, when they melt, spread out and may compromise the crispiness of your asparagus.
When laying them out on the baking sheet, give each stalk its own space. If you stack them up on each other the heat can’t access them evenly, which gives you those crispy spears we’re after. Also, the cooking time depends largely on the size of your stalks, so keep an eye on them. If your asparagus is thin, they’ll need less time to cook.
It’s your meal—you’re allowed to do anything you like! Experiment with different spices for a new flavor profile. Fancy a smoky flicker? Add paprika. Want something a bit earthy? A sprinkle of cumin will do. Or, if you’re a fan of heat, go for cayenne pepper. If you’re feeling fancy, adding crumbled bacon or prosciutto before baking can seriously elevate this dish.
Serving Suggestions
Crispy Asparagus can be served alongside Keto Steak with Garlic Butter Mushrooms, “Everything Bagel” Chicken, or even this Baked Honey Cajun Salmon (you can sprinkle some of the Cajun spices on the asparagus!). To finish off the look, arrange the asparagus on a platter garnished with fresh lemon wedges.
how to Prep and store crispy asparagus
Crispy Asparagus can be made ahead of time. Follow the recipe until the step where you lay them out on a baking sheet. Here, cover them with plastic wrap and store in the fridge until it’s Go Time. Leftovers can be stored in an airtight container in the fridge for up to 3 days. When it’s chow time once more, pop them back in the oven at 350°F for 5–10 minutes.
Ingredients
- 1 lb. asparagus spears
- 2 tbsp butter melted
- 2 cloves garlic sliced
- 2 tbsp bread crumbs
- 2 tbsp Parmesan
- salt and pepper
- 1 tsp lemon zest
Instructions
- Preheat the oven to 400°F. Move the oven rack up to the top rung.
- Cut the woody bottoms off the asparagus spears or bend them with your fingers to snap them off. Use a potato peeler to shave the skin off the bottom half of the asparagus.
- Spread the asparagus out on a baking sheet. Cover with the melted butter, Parmesan, bread crumbs, salt, pepper, and lemon zest. Place into the oven to roast for 10 minutes.
Tips & Notes:
- Snapping off the tough ends by hand will make it easier to break where the spear becomes tough and leave you with the perfect trim.
- That crispiness is due to the high temperature at which you cook the asparagus, so don’t be afraid to turn that dial. (But don’t get distracted and leave it unattended or it could burn before you know it!)
- Butter or oil can be used, though I prefer butter for that richer flavor. If diet is a concern, go with oil, which does have a distinct taste to it you may even prefer.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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