Asparagus. A weird word really. And a funky veggie. People have very strong opinions about the little suckers. My mom always thought she didn't like asparagus. I mean come on, the way most of us have eaten it, it is steamed and stringy and tastes terrible. So, if you hate that kind of asparagus, join the club. Most people hate that kind.
But this kind, when it is roasted, ahhh! It is almost irresistible. This asparagus is topped with olive oil, sea salt, garlic and in its final moments, bread crumbs and parmesan cheese. I end up eating half of it before it even makes it to a serving plate. It get a bit crispy, and the salt and garlic and cheese, well they make it taste incredible. My kids and I like to pick them up and eat them with our fingers.
A word to the wise; buy thin asparagus. The thin ones cook faster and are less likely to be stringy.
- 1 bunch thin asparagus
- 1 TBSP olive oil (or a bit less)
- 1/4 tsp sea salt
- fresh pepper
- 2 cloves crushed garlic
- 1/2 TBSP Italian bread crumbs
- 1/2 TBSP Parmesan cheese
Preheat oven to 425. Grab the end of the one piece of asparagus and break off the end. Where it naturally breaks, cut the entire bunch to that length (can be anywhere from 1.5 to 3 inches you will cut off). Toss asparagus in olive oil, salt, garlic and pepper. Place on shallow baking sheet. Bake for 15 minutes in preheated oven. Remove from oven and sprinkle with bread crumbs and Parmesan cheese. Return to oven for another 5 minutes.
For variation: Add some lemon zest before roasting. Adds a brightness to the flavor.