Baked Parmesan Asparagus with Breadcrumbs: A nutritious side dish…
Asparagus is a type of stem vegetable, which is a Foods of the Month in March. Stem vegetables are vegetables that are the stem of a plant, rather than the root or the leaves. Other stem vegetables include celery, rhubarb and fennel. Asparagus can be eaten in a variety of ways, but we love this recipe for Baked Parmesan Asparagus with Breadcrumbs. The cheese and the whole wheat breadcrumbs make it extra tasty!
Stem vegetables like asparagus are perfect for springtime meals, since this is when they are in season. Take advantage of asparagus in these months by making this recipe. By itself, asparagus is a healthy choice. One cup of cooked asparagus has only 27 calories, and provides a good source of iron, Vitamin A and fiber. It’s also a naturally fat free food (like most vegetables), so you can feel good about eating this Baked Parmesan Asparagus with Breadcrumbs recipe. Add some good fats from the extra virgin olive oil and some whole grains from the breadcrumbs and we give asparagus even more of a nutritional boost! We suggest serving this dish with fish, another March Foods of the Month, or chicken for a healthy and complete dinner.
- 1/2 cup whole wheat bread crumbs
- 2 tbsp. extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 large bunches asparagus, ends trimmed and stalks peeled
- The juice of 1 lemon
- Preheat oven to 425 degrees.
- Using a small bowl and a fork, mix together the breadcrumbs, olive oil, parmesan, salt and pepper.
- Arrange the asparagus on a baking sheet. Drizzle with 1 tbsp. extra virgin olive oil and season with salt and pepper.
- Top with the breadcrumb mixture and bake until breadcrumbs are golden brown and the asparagus is tender, about 20 minutes.
- Remove from oven, add a squeeze of lemon juice, and serve.