Asparagus Parmesan

Asparagus parmesan is my family’s favorite vegetable. It’s easy, savory, and pairs well with a lot of dishes. Asparagus parmesan is also the mother dish for many of my other recipes. It can be used in crespelles, frittata’s, and mixed with pasta. You are only limited by your imagination. Leftover asparagus never go to waste in my house.

Makes 6 serving

1 Bunch (about 1 Lb.) Green Asparagus *

Olive Oil for drizzling

½ C Grated Parmesan or Romano Cheese *

1 tsp. Garlic Powder

Salt and Pepper to taste (If the cheese is very salty do not add salt)

½ C Italian Flavored Bread Crumbs

¼ C Water

Preheat oven to 350°F

Wash the asparagus and trim off the bottom ends.  Arrange the asparagus evenly in a baking dish.  Cover them with the breadcrumbs, garlic powder, grated parmesan cheese, salt and pepper.  Sprinkle the asparagus with the water, then drizzle olive oil over them. 

Note: the asparagus can be prepared up to 2 hours in advance and kept in the refrigerator. The cooking time will be longer.

Cover the asparagus with aluminum foil and place it in the oven for 20-30 minutes.  Check for doneness at 20 minutes and watch for the steam. The cooking time can be reduced if you like your asparagus crisp. Thin asparagus will cook faster.

Serve immediately.

* PRONTO SUBSTITUTE

Asparagus – You can use either green or white, thin or thick asparagus for this recipe but the cooking times will vary. I prefer the thicker asparagus – I think they taste better and are less likely to overcook.

Parmesan Cheese – You can substitute grated Locatelli Romano cheese for a more intense cheese flavor.

To print a copy of this recipe go to Asparagus Parmesan.