Food & Cooking Recipes Quick & Easy Recipes Asparagus with Breadcrumbs and Parmesan 2.9 (73) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 10 mins Total Time: 30 mins Servings: 8 Celebrate springtime with this easy vegetable side dish. Ingredients 4 slices rustic white bread (3 ounces), crusts removed, torn into large pieces 3 tablespoons extra-virgin olive oil ¼ cup grated Parmesan Coarse salt and ground pepper 2 large bunches asparagus (about 1 pound each), ends trimmed, stalks peeled ½ lemon Directions Preheat oven to 425 degrees. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add Parmesan, season with salt and pepper, and stir with a fork to combine. Arrange asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, 20 minutes. Squeeze lemon juice over asparagus just before serving. Rate it Print