Crispy roasted asparagus

Spring, the season of asparagus! If you love this vegetable with its delicate flavor, and the many possible recipes with asparagus that you can prepare with it, I recommend adding crispy roasted asparagus, which will win you over for their versatility and simplicity of preparation. In this recipe, indeed, after a brief blanching in water, the asparagus are coated with a tasty breadcrumb and parmesan crust and baked until they achieve perfect crispiness. Ideal as a side dish, crispy roasted asparagus can also be served as an alternative appetizer or as a healthy and vegetarian meal, maybe accompanied to other vegetarian dish, such as felafel, sweet and sour zucchini, or the Italian ciambotta!
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crispy roasted asparagus easy healthy recipe by tasty corner blog

Video recipe of the day

  • DifficultyVery easy
  • CostMedium
  • Preparation time15 Minutes
  • Cooking time10 Minutes
  • Serving4 servings
  • Cooking methodOvenBoiling
  • CuisineItalian
  • SeasonalitySpring

Ingredients for crispy roasted asparagus

17.6 oz asparagus (500 gr)
3 tablespoons bread crumbs (gluten-free for me)
2 tablespoons parmesan cheese (grated)
2 tablespoons extra-virgin olive oil
q.s. salt
q.s. pepper

122,89 Kcal
calories per serving
Info Close
  • Power 122,89 (Kcal)
  • Carbohydrates 11,04 (g) of which sugars 2,50 (g)
  • Proteins 5,14 (g)
  • Fat 7,24 (g) of which saturated 1,87 (g)of which unsaturated 0,86 (g)
  • Fibers 2,54 (g)
  • Sodium 201,24 (mg)

Indicative values for a portion of 117 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019.


1 Asparagus
or1 Pot
1 Plate
1 Small bowl
1 Baking Tray
Baking paper

How to prepare roasted breadcrumb-coated asparagus

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To prepare crispy roasted asparagus, start by cleaning the asparagus: remove the woody ends of the stems, where they naturally snap when bent slightly.

clean the asparagus by removing the final part of the stem

Wash them thoroughly under running water. If you have an asparagus steamer – a tall and narrow pot specifically designed to cook asparagus with the tips upwards – use it to blanch them. Otherwise, you can use a regular pot, but to prevent them from moving too much during cooking and thus damaging the tips, you can tie the asparagus with a bit of kitchen twine.

Fill a large pot with high sides about 2/3 full with water. When the water boils, salt it and place the bunch of asparagus in the pot, trying, if possible, to keep them standing upright.

boil the asparagus after tying them

Cover the pot with a lid and let them cook for 8-10 minutes, depending on the thickness of the asparagus. They should soften but not fall apart. Then, drain them and let them cool slightly.

Meanwhile, prepare the breadcrumb coating: mix breadcrumbs, Parmesan cheese, a good pinch of salt, and a grind of pepper in a small bowl. Once the asparagus have cooled enough to handle, remove the twine and spread them out well on a plate. Drizzle with a little olive oil.

season the asparagus with a drizzle of extra virgin olive oil

Gently toss them with your hands, then gradually sprinkle the breadcrumb mixture over them, mixing them with your hands and trying to cover the tips especially.

cover the asparagus with the flavored breadcrumbs

Line a baking tray with parchment paper, large enough to comfortably hold the asparagus in a single layer. Arrange the asparagus side by side on the tray, adding any leftover breadcrumb mixture from the plate. Drizzle with a little olive oil.

arrange the crispy asparagus on a baking tray and drizzle them with a drizzle of oil

Bake in a preheated fan oven at 392°F (200°C) for about 10 minutes, or until the breadcrumb coating is golden brown. Remove the crispy roasted asparagus from the oven and serve immediately as a side dish or appetizer.

en_v_ crispy roasted asparagus easy healthy recipe by tasty corner blog

How to store

If there are leftovers, you can store the asparagus in the refrigerator for 2 or 3 days.

Tips and variations

For a stronger flavor, you can replace some or all of the Parmesan with pecorino Romano cheese.
If you don’t have a fan oven, increase the temperature to 428 °F (220° C) and bake until golden brown.

Frequently Asked Questions (FAQ)

Can I use frozen asparagus?

Certainly, blanch them while still frozen, extending the boiling time by 3-4 minutes.

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