Lovely and golden, crispy-tipped, and savoury notes from parmesan and rosemary. Definitely worth making!
Ingredients
—2 bunches asparagus, in total about 500g / a good pound 25g (about 1 oz) butter Flaky sea salt Freshly grated black pepper Freshly grated nutmeg to taste 2 Tbsp panko crumbs, crushed ½ cup grated parmesan cheese 1 tsp chopped rosemary
Method
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1 Preheat oven to 210°C (410°F). Wash and dry asparagus and trim away woody ends. Put asparagus in a shallow roasting tin that will hold the asparagus in one layer. Add butter to tin and put tin in oven for a few minutes to melt it. Add asparagus and season with salt, pepper and nutmeg. Shake asparagus in the dish until coated evenly with seasonings.
2 Mix panko crumbs, parmesan and rosemary and sprinkle over asparagus. Bake for 15-20 minutes until golden and crisp. Serve hot.
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- Line asparagus in one layer in roasting tin.
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- Sprinkle with cheesy crumbs.
Bake until asparagus tips are golden and crisp.
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