Name: Baked Asparagus with Breadcrumbs recipe
Ingredients: Asparagus: 1 pound (450g) of fresh asparagus, trimmed. Asparagus is, of course, the star of this dish! Opt for fresh, firm asparagus spears with tightly closed tips and a vibrant green color. Avoid asparagus that looks wilted, limp, or has tips that are starting to open or become mushy. The thickness of the asparagus spears can vary, and this will affect the cooking time. Thicker spears will take longer to become tender, while thinner spears will cook more quickly. You can adjust the baking time accordingly. For this recipe, medium-thick asparagus spears are ideal. When trimming asparagus, you can snap off the woody ends where they naturally break, or you can trim them with a knife, cutting off about the bottom inch or two of each spear. Proper trimming ensures you are only using the tender, edible parts of the asparagus.; Breadcrumbs: 1 cup of fresh breadcrumbs. Fresh breadcrumbs are highly recommended for the best texture and flavor in this recipe. They create a lighter, crispier, and more flavorful topping compared to dry breadcrumbs. To make fresh breadcrumbs, simply take a few slices of day-old bread (such as Italian bread, sourdough, or even white sandwich bread), remove the crusts if desired, and pulse them in a food processor until you have coarse crumbs. You can also grate the bread using a box grater. If you must use dry breadcrumbs, panko breadcrumbs are a good alternative as they provide a nice crispy texture. Italian seasoned breadcrumbs can also be used for added flavor, but be mindful of the seasoning already present and adjust the salt and garlic powder accordingly.; Butter: ¼ cup (½ stick or 57g) of unsalted butter, melted. Butter is essential for adding richness, flavor, and helping the breadcrumbs become golden brown and crispy. Unsalted butter is preferred so you can control the overall salt level of the dish. If you only have salted butter, you can use it, but reduce the amount of added salt later in the recipe. For a dairy-free or vegan option, you can substitute with a good quality olive oil or vegan butter alternative. Olive oil will provide a different flavor profile, but it will still help crisp up the breadcrumbs. Vegan butter alternatives can work well, but be mindful of the flavor and salt content of the specific brand you choose.; Parmesan Cheese: ½ cup of grated Parmesan cheese. Parmesan cheese adds a salty, savory, and umami-rich flavor that complements the asparagus and breadcrumbs beautifully. Freshly grated Parmesan cheese is highly recommended for the best flavor and melting quality. You can use pre-grated Parmesan cheese for convenience, but freshly grated cheese will have a more pronounced flavor. For a vegetarian version, ensure you are using a vegetarian Parmesan cheese, as traditional Parmesan is made with animal rennet. For a dairy-free or vegan option, you can omit the Parmesan cheese or use a vegan Parmesan cheese alternative, although these may not fully replicate the flavor of Parmesan. Nutritional yeast can also be sprinkled over the breadcrumbs for a slightly cheesy, umami flavor.; Garlic: 2 cloves of garlic, minced. Garlic adds a pungent and aromatic flavor that enhances the savory notes of the breadcrumbs and asparagus. Freshly minced garlic is always best for the most intense flavor. You can adjust the amount of garlic to your preference. For a milder garlic flavor, you can use just one clove, or for a more pronounced garlic taste, you can use up to three cloves. If you don’t have fresh garlic, you can substitute with about ½ teaspoon of garlic powder, but fresh garlic is highly recommended.; Lemon Juice: 1 tablespoon of fresh lemon juice. Fresh lemon juice adds a bright, acidic note that balances the richness of the butter and cheese and enhances the natural flavor of the asparagus. Freshly squeezed lemon juice is preferred for the best flavor. Bottled lemon juice can be used, but fresh juice will have a brighter, more vibrant taste. You can also add a little lemon zest for an even more intense lemon flavor.; Salt: ½ teaspoon, or to taste. Salt is crucial for seasoning and enhancing the flavors of all the ingredients, especially the asparagus and breadcrumbs. Start with ½ teaspoon and adjust to your preference, tasting as you go. Kosher salt or sea salt are preferred for their pure taste.; Black Pepper: ¼ teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a pungent and aromatic spice that complements the other flavors. Adjust the amount to your liking. White pepper can also be used for a milder peppery flavor.; Optional Red Pepper Flakes: ¼ teaspoon of red pepper flakes (optional). Red pepper flakes add a subtle touch of heat to the dish. This is optional, but it can add a nice layer of complexity and interest, especially if you enjoy a little spice. Adjust the amount to your spice preference or omit them entirely if you prefer a non-spicy dish.

Ingredients

- Asparagus: 1 pound (450g) of fresh asparagus, trimmed. Asparagus is, of course, the star of this dish! Opt for fresh, firm asparagus spears with tightly closed tips and a vibrant green color. Avoid asparagus that looks wilted, limp, or has tips that are starting to open or become mushy. The thickness of the asparagus spears can vary, and this will affect the cooking time. Thicker spears will take longer to become tender, while thinner spears will cook more quickly. You can adjust the baking time accordingly. For this recipe, medium-thick asparagus spears are ideal. When trimming asparagus, you can snap off the woody ends where they naturally break, or you can trim them with a knife, cutting off about the bottom inch or two of each spear. Proper trimming ensures you are only using the tender, edible parts of the asparagus.

- Breadcrumbs: 1 cup of fresh breadcrumbs. Fresh breadcrumbs are highly recommended for the best texture and flavor in this recipe. They create a lighter, crispier, and more flavorful topping compared to dry breadcrumbs. To make fresh breadcrumbs, simply take a few slices of day-old bread (such as Italian bread, sourdough, or even white sandwich bread), remove the crusts if desired, and pulse them in a food processor until you have coarse crumbs. You can also grate the bread using a box grater. If you must use dry breadcrumbs, panko breadcrumbs are a good alternative as they provide a nice crispy texture. Italian seasoned breadcrumbs can also be used for added flavor, but be mindful of the seasoning already present and adjust the salt and garlic powder accordingly.

- Butter: ¼ cup (½ stick or 57g) of unsalted butter, melted. Butter is essential for adding richness, flavor, and helping the breadcrumbs become golden brown and crispy. Unsalted butter is preferred so you can control the overall salt level of the dish. If you only have salted butter, you can use it, but reduce the amount of added salt later in the recipe. For a dairy-free or vegan option, you can substitute with a good quality olive oil or vegan butter alternative. Olive oil will provide a different flavor profile, but it will still help crisp up the breadcrumbs. Vegan butter alternatives can work well, but be mindful of the flavor and salt content of the specific brand you choose.

- Parmesan Cheese: ½ cup of grated Parmesan cheese. Parmesan cheese adds a salty, savory, and umami-rich flavor that complements the asparagus and breadcrumbs beautifully. Freshly grated Parmesan cheese is highly recommended for the best flavor and melting quality. You can use pre-grated Parmesan cheese for convenience, but freshly grated cheese will have a more pronounced flavor. For a vegetarian version, ensure you are using a vegetarian Parmesan cheese, as traditional Parmesan is made with animal rennet. For a dairy-free or vegan option, you can omit the Parmesan cheese or use a vegan Parmesan cheese alternative, although these may not fully replicate the flavor of Parmesan. Nutritional yeast can also be sprinkled over the breadcrumbs for a slightly cheesy, umami flavor.

- Garlic: 2 cloves of garlic, minced. Garlic adds a pungent and aromatic flavor that enhances the savory notes of the breadcrumbs and asparagus. Freshly minced garlic is always best for the most intense flavor. You can adjust the amount of garlic to your preference. For a milder garlic flavor, you can use just one clove, or for a more pronounced garlic taste, you can use up to three cloves. If you don’t have fresh garlic, you can substitute with about ½ teaspoon of garlic powder, but fresh garlic is highly recommended.

- Lemon Juice: 1 tablespoon of fresh lemon juice. Fresh lemon juice adds a bright, acidic note that balances the richness of the butter and cheese and enhances the natural flavor of the asparagus. Freshly squeezed lemon juice is preferred for the best flavor. Bottled lemon juice can be used, but fresh juice will have a brighter, more vibrant taste. You can also add a little lemon zest for an even more intense lemon flavor.

- Salt: ½ teaspoon, or to taste. Salt is crucial for seasoning and enhancing the flavors of all the ingredients, especially the asparagus and breadcrumbs. Start with ½ teaspoon and adjust to your preference, tasting as you go. Kosher salt or sea salt are preferred for their pure taste.

- Black Pepper: ¼ teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a pungent and aromatic spice that complements the other flavors. Adjust the amount to your liking. White pepper can also be used for a milder peppery flavor.

- Optional Red Pepper Flakes: ¼ teaspoon of red pepper flakes (optional). Red pepper flakes add a subtle touch of heat to the dish. This is optional, but it can add a nice layer of complexity and interest, especially if you enjoy a little spice. Adjust the amount to your spice preference or omit them entirely if you prefer a non-spicy dish.

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Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Parchment paper prevents sticking and makes cleanup much simpler. You can also use aluminum foil, but parchment paper is generally preferred for baking.

1. Prepare the Asparagus: Wash the asparagus spears thoroughly under cold running water. Snap off or trim the woody ends of the asparagus. As mentioned earlier, you can snap them off where they naturally break, or trim about an inch or two from the bottom with a knife. Arrange the trimmed asparagus spears in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as overcrowding can lead to steaming rather than baking and prevent them from becoming crispy. If necessary, use two baking sheets to ensure a single layer.

1. Melt Butter and Combine Breadcrumb Mixture: In a small microwave-safe bowl or in a small saucepan on the stovetop, melt the butter. Once melted, add the fresh breadcrumbs, grated Parmesan cheese, minced garlic, lemon juice, salt, black pepper, and red pepper flakes (if using) to the melted butter. Stir well to combine all the ingredients evenly. Ensure the breadcrumbs are well coated with the butter mixture. This buttery, cheesy, garlicky breadcrumb mixture is what will create the delicious crispy topping for the asparagus.

1. Top Asparagus with Breadcrumb Mixture: Evenly spoon or sprinkle the breadcrumb mixture over the asparagus spears on the baking sheet. Distribute the breadcrumbs as evenly as possible to ensure each asparagus spear gets a good coating of the topping. Gently press the breadcrumbs down slightly onto the asparagus to help them adhere during baking.

1. Bake the Asparagus: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the asparagus is tender-crisp and the breadcrumbs are golden brown and crispy. The baking time may vary slightly depending on the thickness of your asparagus spears and your oven. Start checking for doneness around 12 minutes. The asparagus should be bright green and slightly tender, but still have a bit of snap. The breadcrumbs should be golden brown and crispy. Be careful not to overbake, as the asparagus can become mushy and the breadcrumbs can burn.

1. Serve Immediately: Remove the Baked Asparagus with Breadcrumbs from the oven and serve immediately while it’s hot and the breadcrumbs are at their crispiest. Serve as a side dish alongside your favorite main course. Garnish with an extra squeeze of fresh lemon juice or a sprinkle of fresh parsley, if desired, for added freshness and visual appeal.

Nutrition

Serving Size: one normal portion
Calories: 180-250
Sugar: 2-3g
Sodium: 300-400mg
Fat: 12-18g
Saturated Fat: 7-10g
Unsaturated Fat: 4-8g
Carbohydrates: 10-15g
Fiber: 3-5g
Protein: 5-8g
Cholesterol: 30-50mg