If you don't like steamed or stir-fried asparagus, you should try this recipe out. It gives asparagus a crunchy and garlic taste.



 

    Serves: 4 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Asparagus - 1 bunch trimmed Olive\_oil - 1 Tablespoon  Salt\_and\_pepper - pinch  Olive\_oil - 2 teaspoons  Panko - ¼ cup panic bread crumbs  Garlic - 1 teaspoon minced  Salt - Pinch  Parsley - 2 Tablespoons chopped  Lemon\_zest - 1 teaspoon  

## Instructions

Step 1

Preheat oven to 450. Place asparagus on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Spread out in a single layer. 

Step 2

Bake 15 minutes, turning half way, until slightly browned and tender.

Step 3

Prepare Gremolata: Heat oil in a skillet. Add panko, garlic, pinch salt and cook until panko is toasted. Mix in parsley and lemon zest. 

Step 4

Place asparagus on a platter. Top with panko mixture.

 

### Notes

## Nutrition Information

  Serving Size: 1/2 cup serving Calories: 92 Calories Fat: 6g Carbohydrates: Net Carb: 8g Dietary Fiber: 3g Protein: 3g Sodium: 150  

## Dietary Restrictions

 Vegan