Roasted Asparagus with Parmigiano and Thyme Crumbs

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

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

Serves: 4 Save

Ingredients (9)

  • 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 tablespoon olive oil
  • 4 teaspoon 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.