Asparagus is such a delicious vegetable. I look forward to it as soon as the spring produce starts hitting the shelf! This Roasted Asparagus with Parmesan Crumb is a simple preparation of this seasonal favorite featuring bright lemon juice, and a salty and crunchy gluten-free crumb. This dish serves as the perfect side to any spring or summertime meal.
If you’re looking for a fresh and interesting way to prepare this gorgeous vegetable, look no further! This recipe really allows the asparagus to be the star of the show with just a few fun add-ins that help it shine. Fresh, zippy lemon juice cuts through each bite, and a salty, well-seasoned parmesan cheese and almond flour crumb compliments the acidity in every bite. You really can’t go wrong! Not to mention, this super simple recipe is ready in just over fifteen minutes!
So what are you waiting for? Let’s get cooking!
Ingredients
1 large bundle asparagus
2 tbsp almond flour
½ tbsp parmesan, grated
1 tsp onion salt
1 tbsp olive oil
½ lemon
Directions:
- Preheat oven to 425F
- Prepare asparagus by washing and removing the tough part of the stem. Roughly the bottom 1-2 inches of each stem.
- Place asparagus on a baking sheet and drizzle with olive oil and lightly squeeze lemon evenly over the bunch. Set aside lemon for later.
- In a small bowl, combine almond flour, parmesan, and onion salt. Sprinkle over the asparagus.
- Bake for 9-11 minutes, or until asparagus is tender and the crumb is golden.
- Remove from oven, squeeze with additional lemon juice, and serve.
Asparagus is such a delicious vegetable. I look forward to it as soon as the spring produce starts hitting the shelf! This Roasted Asparagus with Parmesan Crumb is a simple preparation of this seasonal favorite featuring bright lemon juice, and a salty and crunchy gluten-free crumb. This dish serves as the perfect side to any spring or summertime meal.
- 1 large bundle asparagus
- 2 tbsp almond flour
- ½ tbsp parmesan
- 1 tsp onion salt
- 1 tbsp olive oil
- ½ lemon
-
Preheat oven to 425F
-
Prepare asparagus by washing and removing the tough part of the stem. Roughly the bottom 1-2 inches of each stem.
-
Place asparagus on a baking sheet and drizzle with olive oil and lightly squeeze lemon evenly over the bunch. Set aside lemon for later.
-
In a small bowl, combine almond flour, parmesan, and onion salt. Sprinkle over the asparagus.
-
Bake for 9-11 minutes, or until asparagus is tender and the crumb is golden.
-
Remove from oven, squeeze with additional lemon juice, and serve.
