Roasted Asparagus with Parmigiano and Thyme Crumbs

  • Yield 4 servings

A side dish that makes the most of spring's tender asparagus, all topped off with buttery breadcrumbs.

Roasted Asparagus with Thyme Breabcrumbs
Teresa Blackburn

Roasting asparagus brings out their sweetness. Splurge on Parmigiano Reggiano—you need only a little, and the quality goes a long way.


1 tablespoon butter
1/3 cup fresh breadcrumbs
2 large garlic cloves, minced
1/4 teaspoon salt
Freshly ground black pepper
1 pound medium asparagus, trimmed
2 tablespoons olive oil
4 teaspoons freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon minced fresh thyme


  1. Preheat oven to 475F.
  2. Melt butter in a skillet over medium heat. Add breadcrumbs; toss until lightly golden, about 2 minutes. Add garlic and cook, stirring constantly, until just fragrant and crumbs are more deeply golden, about 1 minute more. Sprinkle with about half the salt and pepper; remove from heat, and let cool.
  3. Toss asparagus with oil on a heavy rimmed baking sheet, spread in a single layer, and sprinkle with remaining salt and pepper. Roast 8 minutes, shaking pan once halfway, or until asparagus are crisp-tender and lightly browned.
  4. Stir cheese and thyme into breadcrumbs. Arrange asparagus on a serving platter, and sprinkle crumbs across the center.

Wine Pairing: Asparagus can be tricky to pair with wine, but an easygoing Pinot Grigio should play nice with this dish. Lulu Pinot Grigio ($8) brings soft, rounded pear notes with a brisk, refreshing finish.—Wini Moranville, Relish wine columnist



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