Roasted Asparagus with Lemon Parmesan Bread Crumbs

Fresh asparagus spears crusted in lemon Parmesan bread crumbs and roasted until golden brown. Call them crunchy asparagus fries. They come complete with an entirely optional, lemon vinaigrette on the side. For dipping, dunking or drizzling over top.

Asparagus and I are not the best of friends. We’re working on it. This recipe brought us much closer. Fresh lemon zest and Parmesan cheese have a habit of doing that.

Crispy on the outside and creamy in the middle, roasting them makes them taste a little like a string bean. Dipping them into the vinaigrette made me feel like I was eating a fancy french fry.

I could easily get used to that.

Roasted Asparagus with Lemon Parmesan Bread Crumbs

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 4 servings

Roasted Asparagus with Lemon Parmesan Bread Crumbs

Fresh asparagus crusted in lemon Parmesan bread crumbs and roasted until golden brown with an optional lemon vinaigrette on the side.


2 eggs
2 tablespoons milk
coarse salt and fresh black pepper
1/3 cup grated parmesan cheese
1/3 cup seasoned bread crumbs
1 teaspoon lemon zest, just the yellow part not the pith
1 bunch fresh asparagus, ends trimmed and last inch of stalk peeled
lemon vinaigrette:
1/4 cup extra-virgin olive oil
2 - 3 tablespoons lemon juice, fresh-squeezed
1 teaspoon Dijon mustard
1 garlic clove, minced
coarse salt and fresh black pepper, to taste


  1. Preheat oven to 400 degrees F. Lightly grease or line with parchment a large baking sheet.
  2. In a wide shallow dish or bowl beat eggs and milk together. Season lightly with salt and pepper.
  3. In a small bowl toss the cheese, bread crumbs and lemon together. Add half to a separate wide, shallow dish (add more from the bowl as needed - if you don't use them all you can save them for another use).
  4. Working a few at time dunk the stalks in the egg, allow excess to drip off then coat with crumbs using your hands to pat them on. Set on baking sheet.
  5. Bake until golden brown and fork tender 20 - 25 minutes. Serve as is or with lemon vinaigrette.
  6. To make the vinaigrette pulse the oil, lemon juice and mustard together in a food processor, mix in garlic and season to taste with salt and pepper.


Adapted from Martha Stewart

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

Subscribe Here

Enter your email address:

Delivered by FeedBurner



  1. Tammy says

    That is a wonderful way to serve veggies, Reeni! Sounds totally yummy!

    Thank you so much for stopping by and commenting…my apologies for not get around sooner…things have been crazy.

    I hope you are well. Sending hugs your way.


  2. Traci says

    I hated to throw out the breadcrumb mixture, I made cheese bites that I baked with the asparagus in the empty spaces. It was all goopy from the egg and made a good binder.

  3. says

    That is such a great topping! I love lemon and asparagus together…and lemon and parmesan together so the two combined in one great crunch is perfect!

Leave a Reply

Your email address will not be published. Required fields are marked *