We eat a LOT of asparagus in our house. It’s loved by everyone here. It is one of the first vegetables my daughter would eat on her own without any conditions or negotiations. It can be enjoyed morning, noon, or night and prepared a multitude of ways!
This recipe was born from my love of all things brunch but also makes a great side dish for lunch or dinner. Tender asparagus with slightly crispy tops get covered in nutty, aromatic Parmesan, smoky bacon and crunchy bread crumbs. This one is sure to win over some big veggie haters!
Here’s what you need:
Trim the asparagus.
If you’re not sure how much to trim just grab the bottom of the spear and gently pull it towards the top until it snaps. Place the trimmed spears on a sheet pan lined with parchment. Drizzle with a little olive oil and sprinkle with a little pinch of salt. The bacon and parmesan do have quite a bit of salt but the asparagus needs a tiny bit to bring out its best flavor.
Make the crumble topping.
In a food processor, pulse the cooked (and cooled) bacon and the parmesan until it is crumbly. The bacon needs to be fully cooled so it doesn’t melt the cheese.
In the recipe I wrote 2-3 slices of bacon because it all comes down to the thickness. If you are using thick-cut bacon, use two. If it is average sized, go up to three slices.
Now add the breadcrumbs and pulse until minced.
Pour the crumble over the asparagus.
A couple things to note:
- The asparagus should be pretty close to each other so the crumble lays on top and doesn’t fall off the sides.
- If there are any bits of the crumble that have scattered all over the parchment, scooch those back into the asparagus. The whole thing cooks better if it is tight. Any loose bits of Parmesan or bacon will burn up if they’re out there on their own.
Roast in a hot oven for 12-18 minutes, depending on the thickness of the asparagus.
This makes such a great side dish! Turn it into a meal by topping it with a fried or poached egg! Yum!
More recipes to try:
Roasted Asparagus with Parmesan and Bacon Crumble
Ingredients
- 1 pound fresh asparagus
- 1 tbsp olive oil
- 1 pinch salt
- 2-3 slices bacon cooked and cooled
- 1 ounce parmesan
- 1/4 cup panko bread crumbs
Instructions
- Trim off the tough ends of the asparagus and place them on a sheet pan with the olive oil and salt. Toss to evenly coat then arrange in a single layer. Mince the cooked bacon and parmesan in food processor until crumbly then add the panko and pulse until combined. Sprinkle the bacon, parmesan, panko mixture evenly over the asparagus.Roast at 400 degrees for approximately 15 minutes, depending on the thickness of the asparagus. If the asparagus is really thin, start checking around 12 so that it doesn't over-cook. If it's really thick asparagus, roast for up to 18 minutes, though be mindful of not letting the crumble burn.
I love this dish.