This Roasted Asparagus with Crumbs side dish has always been one our favoriteside dishes. It’s a nice change from the standard potato, pasta and rice sides.
Though the picture and the ingredients call for asparagus, this recipe can be adapted to use with cauliflower or string beans as well.
Vegetable should be prepared right before serving, but you can prepare the crumbs in advance and freeze them.
Photography by Dan Engongoro
This Article by EstherO. originally appeared in Mishpacha Magazine.
Roasted Asparagus with Crumbs
Ingredients
- 2 lb. asparagus, string beans, or cauliflower
- 2 tbsp olive oil
- salt and pepper to taste
Crumb Topping:
- 1 tbsp canola oil
- ½ cup Panko crumbs
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Place asparagus on a parchment lined cookie sheet.
- Drizzle asparagus with oil and sprinkle with salt and pepper.
- Roast asparagus until tender-approximately 10-15 minutes.
- Transfer asparagus to a platter.
Crumb Topping:
- Place oil in medium pot over medium heat.
- Add panko crumbs, salt and pepper and stir till golden brown.
- Remove from heat.
- Sprinkle asparagus with crumbs right before serving to ensure that the crumbs remain crunchy.
Notes
- Check with your LOR for directions for cleaning asparagus.
- If you prefer you can cook the vegetables instead of roasting them.
