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Roasted Asparagus with Almond-Thyme Crumbs

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

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


  • 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.


Rate or Review

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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