Roasted Asparagus with Garlic Breadcrumbs

This easy Roasted Asparagus recipe is tossed with homemade garlic parmesan breadcrumbs, making every bite savory, crunchy, and delicious! It’s a perfect side dish for any occasion — dinners during a busy week, get-togethers with family and friends, or your holiday table.

If you love delicious and simple side dish recipes, then you’ll love my Air Fryer Vegetables!

Roasted Asparagus with Garlic Breadcrumbs

This Roasted Asparagus recipe is a quick and easy side dish that compliments any meal. Roasting vegetables in the oven is one of my favorite way to cook them because it’s so easy and provides a ton of flavor with minimal effort. I use this roasting method for most of my vegetables, including broccoli, cauliflower, and Brussels sprouts. They come out perfectly tender and crisp!

While I love roasted vegetables on their own with just a little bit of salt and pepper, I knew that I wanted to add some crunch to this recipe, so I topped the asparagus with some toasted breadcrumbs. But instead of using the Panko breadcrumbs straight out of the container, I decided to toast the breadcrumbs in a bit of oil with some minced garlic and mixed in some parsley and parmesan cheese. The end result are nutty, caramel-colored, crunchy bread crumbs. And what a difference toasted bread crumbs can make! You get the crunch of the breadcrumbs in every bite.

Don’t Fry Your Vegetables!

The asparagus in this recipe is not fried or battered. They’re simply tossed in the garlic breadcrumbs after they come out of the oven. Simple as that.

I often find that the breading can sometimes overwhelm vegetables when they’re dredged with coating and deep fried or baked. Roasted asparagus has such a nice caramelized, smokey flavor that covering it up would just be wrong!

That’s why I love topping it with this light, crunchy garlic breadcrumb mixture. It adds the needed crunch without weighing down the asparagus or taking away from it’s base flavor.

What you’ll need:

• Asparagus: Look for asparagus that is bright green and avoid asparagus that is limp or wilted.
• Olive oil: Go for a good quality olive oil to toss the asparagus in!
• Garlic: Is roasting with the asparagus and is also added to the breadcrumbs.
• Lemon juice: Adds a bit of acidity and brightens up the asparagus!
• Breadcrumbs: You can use either panko breadcrumbs or Italian breadcrumbs or a mixture of both!
• Parsley: Fresh parsley is added to the breadcrumbs. You can use dried if you don’t have fresh parsley.
• Parmesan Cheese: I recommend using freshly grated parmesan cheese for adding to the toasted breadcrumbs.

How To Make Roasted Asparagus with Garlic Breadcrumbs

Roasting asparagus is easy! Simply toss the asparagus with olive oil, salt, pepper, and garlic. Roast in a 375 degree oven for about 12-15 minutes. Take out of the oven and drizzle with lemon juice. Done!

Now for the breadcrumbs. First, heat a medium skillet with olive oil. Add breadcrumbs and cook until lightly golden brown (3-4 minutes). Then, add garlic and cook for an additional minute. (Make sure to stir the breadcrumbs constantly and do not walk away, or else they’ll burn.) Take off the heat and season with parsley. Sprinkle on top of the asparagus, toss to coat, and serve!

When I make the breadcrumb mixture I typically double or triple the recipe to have extra on hand. I use the breadcrumb mixture for topping casseroles or macaroni and cheese for a nice crunchy topping.

Storage and Reheating Instructions

• Store leftover roasted asparagus in an airtight container in the fridge for up to 4 days.
• Store the breadcrumbs in a small airtight container or plastic bag at room temperature for up to a week or in the freezer for 3 months.
• Reheat leftover asparagus topped with breadcrumbs in the microwave for 2-4 minutes, until warmed through. Be careful not to overcook, otherwise they will get mushy.
• Add some cooked, chopped bacon or pancetta for more savory, smokey flavor.

More Side Dish Recipes To Try

• Green Bean Casserole
• Creamy Confetti Corn
• Spicy Roasted Garlic Brussels Sprouts
• Baked Sweet Potato Fries
• Honey Roasted Carrots