Roasted Asparagus with Parmesan
Caramelized Oven Roasted Asparagus get an extra dose of flavor from the best crispy, buttery and cheesy Parmesan cracker crumb topping! This easy side dish recipe is perfect any time of the year and especially delicious during springtime when asparagus are in season.
Servings 4 servings
- 1 pound asparagus spears, trimmed
- 1 tablespoon olive oil
- 2-3 garlic cloves, minced
- Salt and black pepper to taste
- 1/4 cup Parmesan
- 1/2 cup Ritz crackers crumbs (about 1/2 sleeve)
- 1/4 cup pinenuts
- 1 tablespoon butter
- Chopped parsley (optional)
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil for easy clean up.
Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches, as needed.
Lay the asparagus on the prepared sheet pan and drizzle them with olive oil. Stir in garlic and season with salt and black pepper. Toss to coat.
Spread the asparagus spears in a single layer and roast until the base of the asparagus can be easily pierced through with a fork, about 10 to 15 minutes for thin asparagus and up to 25 minutes for thicker ones.
While the asparagus are in the oven, melt the butter in a skillet over medium-low heat. Add the crumbs and pine nuts and stir to coat them, sauté stirring constantly until lightly toasted. Keep an eye on it as they can burn easily.
Remove asparagus from the oven and sprinkle them with Parmesan cheese, then top with the cracker crumb topping. Return to the oven and bake for 2 minutes. Serve.
- Keep an eye on the cracker crumb when sautéing it. It can get dark and burn quickly.
- If you don't have Ritz crackers, you can use any other butter cracker. You can also use pretzel crumbs or panko breadcrumbs.
Calories: 199kcal | Carbohydrates: 11g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 194mg | Potassium: 301mg | Fiber: 3g | Sugar: 3g | Vitamin A: 996IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 3mg