Spring is finally here and we are able to take full advantage of the lovely fruits and vegetables that are in season! Things like asparagus, citrus and leafy greens are not only seasonal, they are affordable because they are in abundance right now. So take advantage and serve this recipe on your Easter dinner table!
How to select and prepare Asparagus
Selecting Asparagus is really personal preference, some are very thin like a chopstick and others are very, very thick. Whatever size you decide is your favorite only impacts the cooking time, just make sure you get all the same size if buying more than one bunch.
Pick up asparagus and bend until it breaks, this shows you where the woody stem ends and the tasty part begins, cut the rest of your spears to the size of the broken spear.
1-2 bunches of asparagus
1/4 cup melted butter or olive oil divided
Crunch topping for cooked asparagus
1/2 cup panko bread crumbs
2 Tablespoons Parmesan cheese grated
1/4 teaspoon garlic and onion powder
1 Tablespoon chopped fresh parsley
a dash of salt and pepper
Remaining butter or olive oil
Pre Heat oven to 425 degrees
You can make this recipe for a couple of people or for a crowd it is simple either way.
Place prepared Asparagus on a cookie sheet sprayed with cooking spray/ Take two tablespoons melted butter or olive oil and drizzle over asparagus and roll with your hands to make sure each spear is covered. You may need a little more or less butter or olive oil. Sprinkle with seasoned salt.
Place on lowest rack in oven, if asparagus is very thin (chopstick thin) will only take 5-7 minutes, thicker asparagus will take 10-12 minutes. Halfway through the cooking time take the pan out and shake it to move the asparagus around so it will cook evenly. What you are looking for is that the asparagus has changed colors from raw too bright green with some roasting marks.
While asparagus is in the oven you will make topping.
In a large sauté pan add remaining butter or olive oil, bread crumbs Parmesan cheese, garlic, onion, salt and pepper. Mix together until panko is coated, turn heat to medium and begin toasting the topping. When it turns golden brown and you can smell it, add the fresh chopped parsley.
Remove Asparagus from the oven, place on platter and sprinkle with panko topping.