Roasted Asparagus with Parmigiano and Thyme Crumbs

Roasted Asparagus with Thyme Breabcrumbs
Teresa Blackburn
  • Yield: 4 servings

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


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

Nutritional Info *per serving

  • Calories 119
  • Fat 10g
  • Saturated Fat 3g
  • Cholesterol 9mg
  • Sodium 198mg
  • Carbohydrate 5g
  • Fiber 2g
  • Sugars 2g
  • Protein 3g