When roasting veggies, you want them to get as brown as possible. That makes this recipe the perfect time to use a dark or black rimmed baking sheet, if you have one. The breadcrumbs add wonderful crunch to the tender asparagus. This recipe works best with thick asparagus spears. It can be doubled or tripled as long as you roast the asparagus in a single layer.
1 lb. asparagus, 1/2” to 3/4” thick
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
1/2 small garlic clove, minced
1/2 cup panko breadcrumbs
1. To roast asparagus: Arrange rack in bottom rung of oven, place a rimmed baking sheet on rack and preheat to 500°. Cut 1-inch off bottom of spears. Peel bottom half of spears, pulling peeler from stem end toward tip. Toss spears with 1 tablespoon oil, salt and pepper.
2. Transfer asparagus to preheated baking pan and spread in one layer. Roast for 8 to 10 minutes without turning until undersides are browned and asparagus is tender, but still firm with the tip of a sharp knife.
3. Meanwhile, make breadcrumbs: Heat oil in a small skillet over medium heat. Add breadcrumbs and garlic and cook for 2 to 3 minutes, stirring constantly, until golden. Season with salt and pepper.
MAKE AHEAD: Breadcrumbs may be stored airtight for several days.
4. To serve, arrange asparagus on platter. Sprinkle with breadcrumbs.
Makes 3 servings.