Best Crispy Garlic Parmesan Asparagus Recipes

Crispy Garlic Parmesan Asparagus Pillows image

Provided by Lisa 'Gayle' Goff

Time 30m

Number Of Ingredients 5

1 bunch asparagus, fresh
1 pkg phyllo dough (defrosted)
1-2 c fresh grated Parmesan cheese
garlic powder, to taste
spray butter (you can melt butter and brush the dough but I found the spray butter was much easier and quicker)

Steps:

1. You want to work as quickly as possible to keep the dough from drying out so you don't need to do the whole moist towel cover up thing.
2. Rinse asparagus and dry well.
3. Cut the bottom ends off and discard. If you have thick asparagus you can use a potato peeler and peel about 1/2 way up the stalk so it's not fibrous when eating.
4. Lay the phyllo dough flat on your workspace, spray completely with butter spray.
5. Lay 3 or 4 pieces of asparagus (depending on their size) at the far right of the dough with 1/3 the stalk over the top edge.
6. Sprinkle with Parmesan cheese.
7. Then fold the bottom of the 2 or 3 pieces of dough (I like 2 and my husband likes 3 so it's more bready less vegetable flavor) up over the asparagus like tucking into bed.
8. Then, from right to left, roll it all the way to make the bundle.
9. Spray outside totally with butter spray and lay on parchment lined baking tray and repeat until you use all the dough and asparagus. It usually works out just about right but towards the middle, I decide if I need to increase the asparagus to dough ratios so I use the whole thing because they heat up nicely the next day too.
10. Sprinkle all with garlic powder (not garlic salt cause the cheese and butter make it salty enough).
11. Then sprinkle cheese on top of the pastries.
12. Bake at 350 until golden brown about 15-20 minutes.

Crispy Garlic Parmesan Asparagus image

Provided by @MakeItYours

Number Of Ingredients 8

2 pounds (1 kg) asparagus (washed, dried and wood ends removed)
3 tablespoons unsalted butter, (melted)
2 tablespoons olive oil
5 cloves garlic, (minced)
1/2 cup fresh grated Parmesan cheese ((or Parmigiano-Reggiano cheese))
1/2 cup Panko breadcrumbs
2 teaspoons parsley, (finely chopped)
Salt and pepper, (to taste (about 1/2-3/4 teaspoon salt and 1/4 teaspoon pepper))

Steps:

Preheat the oven to 400°F (205°C). Lightly grease a baking tray or sheet with non stick cooking oil spray.
Place the trimmed asparagus in a bowl. Add the rest of the ingredients and use your hands to evenly coat onto the asparagus.
Transfer the asparagus and breadcrumb mixture onto prepared baking sheet and arrange into one even layer. Bake for about 10 minutes, or until the asparagus are just tender.
Broil/grill for 2-3 minutes until breadcrumbs are golden browned and asparagus has reached desired doneness.
Serve warm.