Ingredients:

  • 1 pound Fresh Asparagus, medium thickness, trimmed
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper, freshly ground
  • 1/4 teaspoon Garlic Powder (optional)
  • 1/4 cup Panko Breadcrumbs
  • 1/4 cup Freshly grated Parmesan Cheese
  • 1 tablespoon Melted Unsalted Butter, cooled slightly
  • Zest of 1 medium Fresh Lemon
  • 1 tablespoon Fresh Dill, finely chopped

Instructions:

  1. Preheat the oven to a hot 400°F (200°C). Line a large baking sheet with parchment paper for easy clean-up.
  2. Snap off the woody ends of the asparagus stalks. If the stalks are particularly thick, peel the lower half slightly using a vegetable peeler.
  3. Place the trimmed asparagus on the baking sheet. Drizzle with 2 tablespoons of olive oil. Toss well to coat. Season lightly with salt, pepper, and garlic powder.
  4. In a small mixing bowl, combine the panko breadcrumbs, freshly grated Parmesan cheese, and 1 tablespoon of melted butter. Mix thoroughly until the panko is evenly coated and resembles coarse sand.
  5. Place the seasoned asparagus in the preheated oven. Roast for 8 minutes. This ensures the stalks are properly softened before adding the delicate crumble.
  6. Remove the sheet pan from the oven. Sprinkle the Parmesan crumble evenly over the asparagus stalks.
  7. Return the pan to the oven and roast for a further 5–7 minutes, or until the asparagus is fork-tender and the panko topping is deeply golden brown (just shy of burnt).
  8. Remove the asparagus from the oven. Immediately sprinkle the lemon zest and fresh dill over the hot spears. Toss lightly. Serve immediately while the crumble is at its crispiest.