Fine Cooking

Servings: 4

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

Ingredients

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

Calories (kcal) : 140
Fat Calories (kcal): 100
Fat (g): 12
Saturated Fat (g): 3
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 7
Cholesterol (mg): 10
Sodium (mg): 200
Carbohydrates (g): 8
Fiber (g): 2.5
Sugar (g): 2
Protein (g): 4

Preparation

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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Ingredient Spotlight

IN THIS RECIPE
Almonds
IN THIS RECIPE
Grana Padano Cheese
IN THIS RECIPE
Asparagus
FEATURED
Chinese Black Rice

Reviews

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Reviews (2 reviews)

emishred | 06/05/2018
Excellent addition to roasted asparagus. The topping freezes well for future use.
emishred | 06/05/2018
Excellent addition to roasted asparagus. The topping freezes well for future use.

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What We're Cooking Now

Name: Roasted Asparagus with Almond-Thyme Crumbs
Yield: 4 servings
Cuisine: American
Ingredients: 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