Nutrition per serving may change if servings are adjusted.
2 bunches asparagus (about 2 pounds), trimmed
2 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt
¼ teaspoon ground pepper
⅓ cup grated Parmesan cheese
⅓ cup whole-wheat panko breadcrumbs
3 tablespoons toasted hazelnuts, chopped
2 teaspoons lemon zest
Position racks in center and upper levels of oven; preheat to 425°F.
Toss asparagus, 1 tablespoon oil, salt and pepper in a large bowl. Spread out on a rimmed baking sheet. Roast in the center of the oven until tender, 10 to 12 minutes.
Meanwhile, combine the remaining 1 tablespoon oil with Parmesan, breadcrumbs, hazelnuts and lemon zest. Remove the asparagus from the oven. Turn the broiler to high. Sprinkle the topping on the asparagus. Broil in the upper third of the oven until lightly crisped, 1 to 2 minutes.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
180 calories;13 g fat(2 g sat); 4 g fiber; 12 g carbohydrates; 7 g protein; 174 mcg folate; 6 mg cholesterol; 2 g sugars; 0 g added sugars; 1,192 IU vitamin A; 10 mg vitamin C; 92 mg calcium; 2 mg iron; 289 mg sodium; 309 mg potassium
Folate (44% daily value), Vitamin A (24% dv)