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Instructions |
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Preheat oven to 450° with a rack set in the middle. Rinse and pat dry the asparagus. One spear at a time, snap off the bottoms of each stalk where it wants to breaks naturally.
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Place the asparagus on a sheet pan and toss the asparagus with enough evo just to coat – about 1 tablespoon. Add a generous pinch of salt and toss to coat.
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Sprinkle the breadcrumbs evenly across the spears and place the sheet tray in the oven to roast for 7-10 minutes.
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Remove the asparagus from the oven when the breadcrumbs are golden brown and the asparagus tips are starting to brown. Grate Parmesan over all the spears and serve.
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Originally Submitted
2/1/2011
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