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
Nutritional Information
- 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.
Ingredient Spotlight
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IN THIS RECIPEAlmonds
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IN THIS RECIPEGrana Padano Cheese
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IN THIS RECIPEAsparagus
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FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (2 reviews)
-
emishred | 06/05/2018Excellent 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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