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Roasted Asparagus with Almond-Thyme Crumbs

Featured in our 2018 Easter Guide

Servings: 4

This simple spring side is dressy enough for Easter dinner, but quick and easy enough for a weeknight.


  • 1 Tbs. unsalted butter
  • 1/3 cup fresh breadcrumbs
  • 2 tsp. minced garlic
  • Kosher salt and freshly ground black pepper
  • 1 generous Tbs. freshly grated Parmigiano-Reggiano or Grana Padano,
  • 1/2 tsp. finely chopped fresh thyme
  • 2 Tbs. toasted sliced almonds, finely chopped
  • 1 lb. trimmed asparagus
  • 2 Tbs. olive oil


  • Heat the oven to 475°F.
  • Melt the butter in a medium skillet over medium heat. Add the breadcrumbs; toss until lightly golden, about 2 minutes. Add the garlic, and cook, stirring, until fragrant, 30 seconds. Season with salt and pepper; let cool. Add the Parmigiano, thyme, and the almonds, and toss to combine.
  • Toss the asparagus with the oil on a rimmed baking sheet, and season with salt and pepper. Roast until just tender and lightly charred, 8 to 10 minutes. Arrange the asparagus on a serving platter or divide among plates, and sprinkle with the breadcrumbs.


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