Roasted Asparagus with Asiago Chive Breadcrumbs
This has got to be one of the simplest, most elegant ways to prepare asparagus that I have ever tried. It’s such a snap to make, and it looks so beautiful coming out of the oven that nobody at the dinner table could resist it.
Last time I went to visit my parents, we were having fresh-caught fish from the lake for lunch and needed a quick easy side to go with it. Mom and Dad have a HUGE asparagus patch, so asparagus was a natural choice. I looked online for asparagus recipes and found a few sort of like this, but I made my own breadcrumb mixture seasoned with chives and tarragon. You can use either Parmesan or Asiago (or Romano) cheese for this recipe. I’ve tried both and I think they are equally lovely.
My sister loved this asparagus dish so much, she asked me for the recipe. I started rattling off the ingredients in the crumb mixture to her, but I lost her after a few ingredients. She has four little children and barely has time to set foot in the kitchen, let alone remember a list of ingredients. So I made her some crumb mixture to take home with her. You can do that too … just mix up the seasoned crumbs when you have a spare moment, keep them in the freezer, then pull out what you need when it’s close to dinnertime. The same crumb mixture works great for breading fish or chicken or to sprinkle on top of a casserole (or other roasted vegies!)
- 2 cups whole wheat breadcrumbs
- 1/2 cup cornmeal
- 1/2 - 1 teaspoon granulated garlic
- 1/2 - 1 cup grated Asiago cheese (or Parmesan)
- 1 - 2 teaspoons Red Robin Seasoning
- Several fresh sprigs of tarragon & chives and a few oregano or basil leaves
- About 2 lb. of asparagus
- 1 Tablespoon olive oil
- Chive flowers, for garnish (if you have them on hand)
- A squeeze of lemon juice (optional)
- Preheat the oven to 425 F. Spray a 9 x 9 x 2 inch pan with cooking spray.
- Make the breadcrumb mixture by blending up all the ingredient in a handi chopper or food processor until the herbs are all finely chopped and the breading is a fine crumb.
- Wash the asparagus, then cut the spears so they are the right length to lay straight in the pan. Take any end pieces and layer them in a single layer on the bottom of the pan, then arrange the rest of the spears on top.
- Drizzle the asparagus with olive oil, season with Red Robin Seasoning & fresh ground pepper, then sprinkle about 1/2 cup of the breadcrumb mixture over the center of the asparagus. Bake for about 20 minutes or until you can pierce a piece easily with the tip of a sharp knife. Squeeze lemon juice over the dish, garnish with chive flowers (if desired) and serve!
You will have LOTS more breading than you need ... use it on fish or chicken or save it in a sealed container in the freezer for future fast & easy meals.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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