Roasted Asparagus with Parmesan
Ingredients
- 1 pound asparagus spears, trimmed
- 1 tablespoon olive oil
- 2-3 garlic cloves, minced
- Salt and black pepper to taste
Topping:
- 1/4 cup Parmesan
- 1/2 cup Ritz crackers crumbs, (about 1/2 sleeve)
- 1/4 cup pinenuts
- 1 tablespoon butter
- Chopped parsley, (optional)
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 199 kcal, Carbohydrates: 11 g, Protein: 7 g, Fat: 16 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 12 mg, Sodium: 194 mg, Potassium: 301 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 996 IU, Vitamin C: 7 mg, Calcium: 118 mg, Iron: 3 mg
