Prepare to transform your ordinary vegetable side dish into a gourmet sensation that will have everyone at your table begging for seconds! This French-inspired Roasted Asparagus with Panko and Gruyere is not just a recipe—it's a culinary experience that elevates humble asparagus into a crispy, cheesy masterpiece that will make you fall in love with vegetables all over again. With just a few simple ingredients and 25 minutes of your time, you'll create a dish so delectable, it could turn even the most dedicated veggie skeptic into a true asparagus enthusiast.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pound asparagus
- 1 cup panko breadcrumbs
- 1 cup grated gruyere cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Carefully wash the asparagus under cool running water, then pat dry completely with paper towels to remove excess moisture.
- Trim the tough woody ends of the asparagus by holding each spear and gently bending until the natural breaking point, which removes the fibrous bottom portion.
- Place the prepared asparagus on a large rimmed baking sheet, arranging them in a single layer without overcrowding to ensure even roasting.
- Drizzle the olive oil evenly over the asparagus, then use your hands to gently toss and coat each spear, ensuring complete and uniform coverage.
- Sprinkle salt and freshly ground black pepper over the asparagus, seasoning to your taste preferences.
- In a separate bowl, mix the panko breadcrumbs and grated gruyere cheese until well combined.
- Evenly distribute the panko-gruyere mixture over the seasoned asparagus, gently pressing to help the topping adhere.
- Roast in the preheated oven for 12-15 minutes, or until the asparagus is tender and the breadcrumb topping is golden brown and crispy.
- Remove from the oven and let rest for 2-3 minutes to allow the cheese to set and cool slightly.
- Transfer to a serving platter and serve immediately while the asparagus is hot and the panko topping remains crisp.
Tips
- Choose fresh, firm asparagus with tight, compact tips for the best texture and flavor.
- Always pat asparagus completely dry before roasting to ensure maximum crispiness.
- Use a large baking sheet and spread asparagus in a single layer to prevent steaming and promote even roasting.
- For extra flavor, consider adding a light sprinkle of garlic powder or lemon zest to the panko-gruyere mixture.
- Watch the asparagus closely in the last few minutes of roasting to prevent the breadcrumbs from burning.
- Serve immediately after roasting to maintain the crisp texture of the panko topping.
- For a gluten-free version, substitute panko with gluten-free breadcrumbs or almond meal.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 10g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 25mg
