Roasted Asparagus and Tomatoes with Parmesan and Panko Recipe
This Roasted Asparagus and Tomatoes recipe combines tender asparagus spears and juicy cherry tomatoes with a flavorful coating of olive oil, garlic, smoked paprika, parmesan cheese, and crunchy panko breadcrumbs. Roasted to perfection in the oven, this dish is a delicious, easy-to-make side that’s perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 pound asparagus
- 7 ounce cherry tomatoes, halved
Seasoning & Toppings
- ⅓ cup olive oil
- 2 garlic cloves, pressed
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons panko breadcrumbs
- 4 tablespoons parmesan cheese, grated (divided)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal temperature for roasting the asparagus and tomatoes evenly.
- Prepare the Seasoning: In a baking sheet, combine olive oil, pressed garlic cloves, smoked paprika, salt, black pepper, grated parmesan cheese (reserve some for topping), and panko breadcrumbs. Mix these ingredients thoroughly to create a flavorful coating.
- Coat the Asparagus: Place the asparagus spears on the baking sheet. Using tongs or your hands, toss the asparagus well with the prepared seasoning mixture ensuring each spear is fully coated. Add the halved cherry tomatoes to the tray, distributing them evenly among the asparagus.
- Add More Cheese: Sprinkle the reserved parmesan cheese evenly over the coated asparagus and tomatoes to add an extra layer of cheesy flavor and create a nice crust when baked.
- Spray with Olive Oil: Lightly spray or drizzle additional olive oil over the vegetables to help them cook properly and develop a beautifully roasted exterior.
- Bake It: Roast in the preheated oven for 20 to 25 minutes, or until the asparagus is crisp-tender and starts to brown in spots, while the tomatoes soften and release their juices. The panko and parmesan topping should be golden and crispy. Remove from oven and serve warm.
Notes
- Choose fresh, firm asparagus stalks for the best texture and flavor.
- Adjust the amount of smoked paprika and garlic according to your taste preferences.
- If you prefer a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
- Freshly grated parmesan yields the best result in terms of flavor and melting.
- Watch closely towards the end of roasting to avoid burning the breadcrumbs and cheese topping.
