Delicious roasted asparagus with the perfect easy seasoning blend and grated parmesan cheese. Add a little crunch to your roasted asparagus with Panko and/or breadcrumbs!
Preheat the oven to 425 degrees F. Grab your largest baking sheet (I recommend a 15×21 inch sheet pan).
Wash under cold water and dry COMPLETELY (do this quickly, by rolling the spears in between two kitchen towels). Snap off the woody ends from each asparagus spear.
Place the asparagus spears directly on your large sheet pan. Drizzle over the olive oil and melted butter. Add the salt, Italian seasoning, garlic powder, and pepper. Toss until the spears are well coated. They need to have enough oil + butter so the panko & parmesan will stick; add an additional tablespoon of oil IF needed (if you have more than 1.5 pounds asparagus).
Finally, sprinkle on top the Panko and 1/3 cup Parmesan cheese (I like grating it with a microplane/zester for the perfect texture). Again, toss gently to ensure the panko and parmesan coats all the spears.
Spread the asparagus into one even layer ensuring they aren't overlapping (otherwise you get steamed instead of roasted asparagus; separate to 2 sheet pans as needed). Some of the panko/parmesan will fall to the tray and that's fine as long as most of the asparagus are well coated in it. If not, sprinkle the mixture on the spears.
Bake 7-11 minutes or until spears are lightly browned, tender, and the Parmesan cheese is melted. (May vary depending on actual oven temperature and size of spears). Remove from the oven and sprinkle the remaining 2 tablespoons Parmesan cheese on the hot asparagus. I like to grab some of the toasted Panko from the tray and add it on top of the bowl or platter of spears!
Enjoy immediately while hot.
Note 1: I think Panko makes all the difference for this asparagus, but breadcrumbs will also work! OR you can leave out either entirely To read about panko/breadcrumbs click here. You can typically find Panko in the Japanese cuisine section of your store OR near regular breadcrumbs.