A side dish with speed and style? Count us in! 10-Minute Panko Asparagus coats the fresh and crisp asparagus in crunchy panko breadcrumbs and plenty of citrus and garlic flavors. A quick (literally) trip in the oven and it’s ready to accent steaks or chicken or just about anything. Start a timer, because 10-Minute Panko Asparagus will need even less time than that to win you over!
Ingredients
For the asparagus:
- 1 pound asparagus, ends trimmed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon dried thyme
- 1/2 cup parmesan cheese, freshly grated
For the optional panko topping:
- 1 tablespoon unsalted butter
- 1/3 cup panko breadcrumbs
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line a baking sheet with foil and lightly spray it with cooking spray.
Step 3 –Add the asparagus to the baking sheet.
Step 4 –In a bowl, add the asparagus, the olive oil, the lemon juice, the garlic powder, the salt, the pepper, the dried oregano, the dried basil, the ground nutmeg, and the dried thyme and toss to coat.
Step 5 –Arrange the asparagus in a single layer on the prepared baking sheet and evenly top it with the parmesan.
Step 6 –Bake the asparagus until crisp-tender, about 7-10 minutes.
Step 7 –Melt the butter in a skillet over medium heat.
Step 8 –Add the panko and stir to coat, cooking until golden, about 5 minutes.
Step 9 –Sprinkle the toasted panko all over the baked asparagus.
Step 10 –Serve.