Roasted Asparagus with Toasted Breadcrumbs and Almonds

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No one says no to these roasted asparagus with toasted breadcrumbs and almonds and most ask for seconds. The flavors from the artisanal olive oil and vinegar do wonders for this dish and the acidity from the vinegar stands in for a traditional squeeze of lemon.

In this recipe, I like to use the thicker asparagus. They have more “meat” on the stalk. So look for those, rather than the skinny asparagus when shopping. Because they have a thicker stalk, you’ll want to “prep” them before cooking.

First, start by cutting off the tough ends. You can find the natural break point by simply bending an asaparagus stalk and seeing where it naturally breaks. Use that one stalk as your guide for cutting the others in the bunch.

Once you’ve discarded those tough ends, I take it a step further and peel off the tough outer layer of the bottom half of the stalk. They can be a bit chewy and difficult to eat. Not very pleasant. By simply peeling them, you get delicious crisp asaparagus when cooked.

After you have peeled all the asparagus, place them in a bowl or the casserole dish you are using a drizzle with the infused olive oil. Toss to coat. Sprinkle with salt and pepper and lay in a flat layer.

It is now time to make the topping. In a small bowl, mix the two breadcrumbs your choice of cilantro or parsley, a pinch of salt and several grinds of black pepper. Add 1 teaspoon of the olive oil and stir to combine. You want to moisten all the breadcrumbs. The oil will help these brown up nicely in the oven.

Note: I give you the option of using either cilantro to emphasize the flavor of the infused olive oil or flat leaf parsley. Some people with the enzyme in their body that “hate cilantro” and say it tastes like soap, will prefer the chopped parsley. The cilantro is so mild in the olive oil itself that it doesn’t have that aftertaste so those with a dislike of the herb, should have no problem with the oil. If you do, simply substitute plain olive oil.

Evenly top the asparagus with the breadcrumb mixture. Place in the preheated 350 degree F. oven for about 10 minutes. Top with the sliced almonds and roast for another 5-7 minutes to cook through and toast the breadcrumbs. If you want your breadcrumbs darker, simply place under the broiler for another minute. Watch carefully so the crumbs and almonds don’t burn.