Parmesan-Crusted Asparagus

Asparagus is one of my favorite foods on planet Earth, and this cheesy, crispy, parmesan-crusted version is good enough to eat straight off the pan as a snack! The asparagus itself is perfectly cooked, but it’s the topping that makes it more exciting. You get the buttery crunch from the breadcrumbs, the saltiness of the cheese, the brightness of the lemon, the bite of fresh garlic, and a tiny bit of heat from red pepper flakes. Pop it in the oven so everything gets toasted and golden and try not to eat the whole bunch before dinner. Or do—vegetables are good for you!

If you love asparagus as much as I do, here are more great asparagus recipes to try next.

How do you trim asparagus?

It couldn’t be simpler: just grab a bunch in your hand and use a knife to lop off 1 to 2 inches from the bottom of the stalks. This part of the asparagus can be tough and woody, so it’s best to remove it. You can also snap off the ends with your hands if you’d rather!

What goes well with parmesan-crusted asparagus?

This asparagus goes with just about any main dish, but I especially love it with simple proteins like roasted chicken, grilled steak, pork chops, baked salmon, or even this big glazed Easter ham. Since the asparagus already has so much going on in the flavor department, it’s a great way to dress up a simple meal without a bunch of extra work. Add one of these potato side dishes, some rice, or a hunk of crusty bread, and dinner is done.

Can you make parmesan-crusted asparagus ahead of time?

No, it’s best to assemble and bake the asparagus just before serving so the breadcrumbs stay nice and crisp. You can always trim your asparagus and grate your parmesan ahead of time so the recipe comes together quickly.