Crispy Parmesan Asparagus

Part veggie dish part gratin, this is probably one of my favorite ways to eat asparagus. Roasting everything on a sheet pan at one time is a kismet moment of good timing, as the asparagus is tender, the parmesan is crispy and golden, the panko adds delicate crunch and the capers bring a pop of briny umami. A bright finish of lemon zest is the final flourish. Serve this for brunch with scrambled eggs, as a light lunch with some soup or some crusty bread, or as the perfect side at dinner. Just to note, jumbo or thicker asparagus work best for this recipe.

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Serves 4

INGREDIENTS

1 bunch thick or jumbo asparagus (approx. 1 lb.)
1 tbsp extra virgin olive oil
½ cup freshly grated parmesan cheese
⅓ cup panko
1 tbsp capers, drained and rinsed
1 15 oz can of cannellini beans
Zest of 1 lemon
Flat leaf parsley, for garnish
Kosher salt and freshly ground black pepper
Flaky sea salt, for finishing

METHOD

Preheat oven to 425F.

Trim ends of asparagus and use a vegetable peeler on the bottom 1-2 inches if needed to remove the tough outer layer. Drain cannellini beans and use a paper towel to blot dry.

Arrange on a sheet pan with all spears facing one direction, then add cannellini beans and capers in a somewhat even layer. Drizzle with olive oil, season with salt and pepper and gently mix to evenly coat. Sprinkle parmesan in an even layer across the sheet pan (including the surface of the pan, that’s where the parmesan will get crispy!), then follow with the panko.

Roast in the oven for 12-15 minutes or until parmesan and panko is golden brown and crisp and asparagus is firm but tender.

Remove from oven and add lemon zest, then use a metal spatula to gently scrape up the crispy parmesan bits. Transfer to a serving platter, garnish with parsley, finish with flaky sea salt and serve warm or at room temperature.