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longhorn steakhouse parmesan encrusted asparagus

Parmesan Encrusted Asparagus Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb asparagus
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup grated parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1/4 tsp onion powder
  • 2 tbsp mayonnaise
  • 1 tsp lemon juice

Method
 

  1. Preheat oven to 400°F (200°C). Trim the asparagus, arrange in a single layer on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 10 minutes.
  2. Stir together parmesan, panko, melted butter, garlic, and onion powder in a small bowl until the mixture resembles damp crumbs.
  3. Remove the asparagus from the oven, brush the top of the spears with a thin layer of mayonnaise, then press the parmesan and panko mixture evenly over the top.
  4. Switch the oven to broil on high and broil 6 inches from the element for 3 to 5 minutes, until the crust is deep golden-brown.
  5. Transfer to a serving plate and squeeze lemon juice evenly over the top before serving.

Notes

You can roast the asparagus and mix the crust up to 4 hours ahead; just hold off on applying the mayo and topping until right before broiling or the breadcrumbs will go soft. If your spears are on the thicker side, give them an extra 2 to 3 minutes in the initial roast so the inside is tender before the crust goes on. Stay near the oven during the broil step; a minute too long turns the parmesan from golden to bitter.