Roasted Asparagus with Walnut-Parmesan Crust

Posted by Olivia on Friday, April 19th, 2013

Roasted Asparagus with Walnut-Parmesan Crust

Spring has sprung and there’s nothing better than fresh local asparagus embraced by a light citrus coat of The Olive Press Limonato Olive Oil. Top that with a crust of chopped walnuts, breadcrumbs, cheese, and a touch more Limonato and you have this wonderfully balanced springtime dish. Picture this alongside grilled fare for dinner, or just a glass of white wine on a sunny day! 

Roasted Asparagus with Walnut-Parmesan Crust

Inspired by Mark Bittman’s Roasted Asparagus With Crunchy Parmesan Topping in The New York Times

Made with these products from The Olive Press:

  • 1 pound asparagus, tough ends snapped off
  • 2 tablespoons Limonato Olive Oil, divided, plus more for greasing
  • ¼ cup grated Parmesan cheese
  • ¼ cup breadcrumbs
  • ¼ cup finely chopped walnuts
  • Sea salt and black pepper, to taste

  1. Preheat oven to 425°F. Line a large baking sheet with foil; lightly grease with olive oil.
  2. Toss asparagus spears with 1 tablespoon olive oil. Arrange evenly on prepared baking sheet. Season lightly with salt and pepper.
  3. Combine cheese, breadcrumbs, and walnuts in a small bowl; whisk to mix. Add remaining 1 tablespoon olive oil; mix until combined.
  4. Scatter walnut mixture over asparagus. Place in oven and cook until asparagus and crust are lightly browned, about 15 to 20 minutes total. Serve warm.
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