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.
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.
Even kids eat this dish up! I like to serve these on the side of a Seafood Platter, or my Rosemary Lamb Loin Chops with Pomegranate Glaze, with my Spice Crusted Top Sirloin or my Roast Chicken with Lemon and Herbs. Give this one a try…so good.
Looking for other vegetable side dishes? Try some of these family favorites:
Acorn Squash, Feta, Pomegranate & Cinnamon Glaze
Roasted Rosemary & Pomegranate Pears & Onions
Roasted Crispy Garlic Potatoes
Roasted Asparagus with Toasted Breadcrumbs and Almonds
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Bunch Large Asparagus, ends cut and stalks peeled
- 1/4 Cup Panko breadcrumbs
- 1/4 Cup Italian flavored bread crumbs
- 1 Tbsp. Cilantro or Flat Leaf parsley, chopped
- 2 Tsps. Patricia and Paul Cilantro Roasted Onion Olive Oil
- Kosher salt and freshly ground black pepper to taste
- 1 Tsp. Patricia and Paul Sicilian Lemon White Balsamic Vinegar
- 1 – 2 Tbsp. Sliced Almonds
Instructions
- Preheat the oven to 350 degrees F.
- Prep the asparagus by cutting off the tough ends and peeling the hard outer layer of the asparagus stalk.
- In a bowl, toss the asparagus with one teaspoon of the olive oil and a pinch of salt and several grinds of black pepper.
- Arrange the asparagus in a casserole dish.
- In a separate bowl, and the two breadcrumbs, chopped cilantro or parsley, the 1 teaspoon of olive oil and a large pinch of salt and several grinds of black pepper. Mix everything together so the breadcrumbs are moist from the oil.
- Spread the bread crumbs over the top of the asparagus.
- Roast in the oven for 10 minutes. Top with the sliced almonds and roast another 5-7 minutes until the nuts are fragrant and the breadcrumbs are golden brown. If you want the crumbs darker, place under the broiler for one minute. Watch carefully to be sure your nuts don’t burn.
- Serve with the lemon balsamic vinegar drizzled over the top. Enjoy!
