Roasted Asparagus with Toasted Breadcrumbs and Almonds

INGREDIENTS

1 Bunch Large Asparagus, ends cut and stalks peeled

1/4 Cup Panko breadcrumbs

1/4 Cup Italian flavored breadcrumbs

1 Tbsp. Cilantro or Flat Leaf parsley, chopped

2 Tsps. Patricia and Paul Cilantro Roasted Onion Olive Oil

Kosher salt and freshly ground black pepper to taste

1 Tsp. Patricia and Paul Sicilian Lemon White Balsamic Vinegar

1 – 2 Tbsp. Sliced Almonds

INSTRUCTIONS

1) Preheat the oven to 350 degrees F.

2) Prep the asparagus by cutting off the tough ends and peeling the hard outer layer of the asparagus stalk.

3) In a bowl, toss the asparagus with one teaspoon of olive oil and a pinch of salt and several grinds of black pepper.

4) Arrange the asparagus in a casserole dish.

5) In a separate bowl, and the two breadcrumbs, chopped cilantro or parsley, the 1 teaspoon of olive oil and a large pinch of salt and several grinds of black pepper. Mix everything together so the breadcrumbs are moist from the oil.

6) Spread the breadcrumbs over the top of the asparagus.

7) Roast in the oven for 10 minutes. Top with the sliced almonds and roast another 5-7 minutes until the nuts are fragrant and the breadcrumbs are golden brown. If you want the crumbs to be darker, place under the broiler for one minute. Watch carefully to be sure your nuts don’t burn.

8) Serve with the lemon balsamic vinegar drizzled over the top. Enjoy!

Recipe by My Curated Tastes