Shelly's Recipe

ROASTED ASPARAGUS WITH PARMIGIANO AND GARLIC BREAD CRUMBS

Category: Asparagus

1 1/2 lb. asparagus, tough stems snapped off
3 tbsp olive oil, divided
1/8 tsp kosher (coarse) salt
1/8 tsp freshly ground pepper
1 cup coarse fresh bread crumbs
3 garlic cloves, minced
1/2 cup freshly grated Parmigiano-Reggiano cheese

Heat oven to 475. Place asparagus on baking sheet; drizzle with 2 tbsp of the oil. Toss lightly with fingers until asparagus is coated. Sprinkle with salt and pepper. Bake 7 to 12 minutes or until asparagus is just tender.

Meanwhile, put bread crumbs in small glass jar or plastic container; add garlic and remaining 1 tbsp oil. Cover tightly; shake to evenly distribute garlic and oil. In small skillet, cook bread crumbs over medium heat until golden brown and just crisp, stirring constantly. Arrange asparagus on serving platter; sprinkle with bread crumbs and cheese.

TIP * To make fresh bread crumbs; tear two-day-old bread into pieces. In food processor, pulse bread pieces to form coarse crumbs. Serves 6