Thanks Chopstix for the Baked Asparagus with Parmesan recipe

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Chief Eating Officer
Jul 14, 2004
Thank you Chopstix! This recipe turned out great. I blanched the asparagus like you suggested even though I was nervous the end result would be limp spears, but you were absolutely right in that they remained nice and crisp. This was a big success at Thanksgiving. The only thing I would change is possibly adding a little kosher salt after tossing with the olive oil. For those that have not seen the recipe that Chopstix originally posted, here it is again...

Baked Asparagus with Parmesan

1 pound asparagus
1 tablespoon olive oil - divided use
2 1/2 tablespoons freshly grated Parmesan cheese
1 1/2 tablespoons soft white bread crumbs
Preheat oven to 450*F (230*C).
Melted butter

Blanche asparagus spears and shock in ice water. Drain.
Toss asparagus spears in 1 to 2 teaspoon olive oil and arrange in baking pan .
Mix some melted butter into bread crumbs.
Sprinkle asparagus with Parmesan cheese and bread crumbs. Drizzle with remaining olive oil.
Bake uncovered until bread crumbs are golden brown.
Makes 4 servings.

Latest posts

Top Bottom