Cheddar Panko Asparagus – This simple spring side dish gives that fresh asparagus a satisfying and savory crunch.
Spring hasn’t quite sprung where I live and it is so chilly that I had to bring my hanging basket of pansies in from the cold the last couple of nights due to threat of frost. The grass, however, is turning green and the daffodils in the neighbors’ garden are smiling at me. And as I was out driving around this past weekend (I’m a visiting nurse), I had a moment of excitement in my busy workday when I passed by a farm stand that said that local asparagus was in. The first fresh, local vegetable of the season! Warm weather is just around the corner…
After finding some good asparagus, it’s a perfect time to set to work with making one of my family’s favorites: Cheddar Panko Asparagus. It’s easy to make and that cheddar and panko sells kids on the asparagus.
Simply place some lightly steamed asparagus on a parchment-lined baking sheet and season to taste…
Sprinkle with some freshly shredded cheddar cheese…
… and sprinkle with panko that has been mixed with olive oil…
… place under a broiler for 2-3 minutes until the cheese is melted and the panko is golden brown, and a delicious vegetable side is ready to serve!
- 2 lbs of asparagus
- 1¼ C shredded sharp cheddar cheese
- 1 C panko
- ½ Tbsp olive oil
- pepper to taste
- 1 Tbsp fresh minced parsley or tarragon for garnish
- Add water to a vegetable steamer and begin to bring to a boil. Wash and snap the ends off of the asparagus. Once the water in the steamer is boiling, add the asparagus. Steam covered for 3-4 minutes, or until it's just fork tender and then rinse with cold water.
- Line a baking sheet with parchment paper and evenly arrange the asparagus on the sheet. Season with pepper to taste.
- Sprinkle with the shredded cheddar cheese.
- Mix the olive oil with the panko, and then sprinkle it over the layer of cheddar cheese.
- Place the pan on the middle rack of the oven under a broiler for 2-3 minutes. The dish is done when the cheddar is melted and the panko is golden brown. Garnish with fresh minced parsley or tarragon before serving.