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Roasted Asparagus with Sun-Dried Tomato Breadcrumbs

April 13, 2016

This roasted asparagus with sun-dried tomatoes packs a super-savory punch thanks to umami-rich ingredients. The whole dish takes 15 minutes to make. It will be your new favorite weeknight side!

Roasted Asparagus with Sun-Dried Tomato Breadcrumbs

I’ve been really into the concept of “shopping your pantry” lately. Since we bought our first house in January, it seems like everywhere we turn we are spending money. Recently I came home from the gym and got all the way inside before it really registered that there was a team of lawn workers blowing leaves and trimming branches in our backyard, and that it was me (and not some distant landlord) who was going to have to pay them.

I ran back outside and it turns out the previous owner forgot to cancel her monthly service plan. And since I have lived in New York City for practically my entire adult life and thus know absolutely nothing about yardwork, and since the head guy convinced me it was a good deal, I signed her plan over into my name.    

There are so many things like that! The plumber has been here twice, the electrician once, and one of our shutters fell off in a storm so now I have to figure out 1) how to purchase a new shutter that matches all the old ones, and 2) how to attach it to the window.

Of course, to be fair, some of the purchases are fun. My mom and I spent last Friday at West Elm picking out new bedding, and I couldn’t help going all-in with not only sheets and a comforter, but Euro and accent pillows as well. (PS: do you know what a Euro pillow is? I didn’t, and the sales lady practically rolled her eyes and breathed a heavy sigh. I guess it is common knowledge?)

With all our new homeowner expenses, I’ve found that “shopping” in our kitchen and throwing together meals with what we have is a great way to save money we would otherwise spend on take out or the sushi delivery guy.

This roasted asparagus with sun-dried tomato breadcrumbs is something I threw together using pantry staples. All you need is panko, sun-dried tomatoes, garlic, anchovy paste, and any firm cheese that’s in your fridge. This time I used aged provolone, but I’ve also made this with Parmesan, and pecorino or cheddar would also be delicious. Just dump all the topping ingredients in the food processor and blend.

Sun-Dried Tomato Breadcrumbs

Then roast some asparagus, but pull it out a minute or two early. Scatter with the topping, then pop back in the oven for a minute or two, just until the cheese is starting to melt and the panko is toasty. Squeeze a lemon over the whole thing and you’re done!

You could top this with a fried egg and eat it as a main course, or serve it as a side dish. Either way, it will be the star of the meal. The cheese, sun-dried tomatoes, and anchovy paste are all umami-rich ingredients which means they pack a ton of bold, savory flavor.  

In the spirit of using what you’ve got, don’t even feel like you need to run out and buy asparagus! The topping would also be delicious on roasted broccoli, cauliflower, or green beans. 

Roasted Asparagus with Sun-Dried Tomato Breadcrumbs

Roasted Asparagus with Sun-Dried Tomato Breadcrumbs
2016-04-13 01:41:54
Serves 4
I used sun-dried tomatoes that were not packed in oil, but that were very fresh and soft. You could also use oil-packed ones and just blot them a bit first with a paper towel.
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Ingredients
  1. 1/3 cup panko (preferably whole wheat)
  2. 1/4 cup grated firm cheese, such as Parmesan, Pecorino, or provolone
  3. 3 large sun-dried tomato halves
  4. 1 clove garlic, chopped
  5. 1/4-1/2 teaspoon anchovy paste, depending on taste
  6. 1 pound asparagus, trimmed
  7. 1 tablespoon extra virgin olive oil
  8. Kosher salt and freshly ground black pepper
  9. Lemon wedges, for serving
Instructions
  1. Preheat the oven to 400°F.
  2. Combine the panko, cheese, sun-dried tomatoes, garlic, and anchovy paste in a food processor and pulse until well combined and the mixture is a coarse meal.
  3. On a baking sheet, toss the asparagus with the olive oil and a big pinch of salt and pepper. Arrange in a single layer and roast for 8 minutes. Remove from the oven and sprinkle with the panko mixture. Return to the oven and roast until the cheese is just beginning to melt and the panko is golden-brown, about 2 minutes more. Squeeze lemon over the asparagus and serve.
By Turnip the Oven
Turnip the Oven http://turniptheoven.com/
This roasted asparagus is topped with a crunchy, cheesy, super savory mixture of panko, parmesan, garlic, and sundried tomatoes. The whole dish takes 15 minutes to make. It will be your new favorite weeknight side!

nutrition_information_roasted_asparagus_with_sundried_tomato_breadcrumbs

Filed Under: Side, Weeknight Tagged With: asparagus, panko, sundried tomatoes

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Comments

  1. Kristen Chidsey says

    April 13, 2016 at 8:04 am

    I love shopping my pantry! Especially when I can find a gem like sundried tomatoes!! What a great way to dress up asparagus!

  2. Valentina | The Baking Fairy says

    April 13, 2016 at 10:39 am

    This looks so good! I love asparagus but I feel like I often end up always cooking them the day way so this is a great alternative. Shopping your pantry is so smart and can be fun! Sometimes I feel like I’m on an impromptu Chopped episode trying to figure out what to make for dinner 😉

    • Lucy Baker says

      April 13, 2016 at 12:36 pm

      Ha ha! I love Chopped and often secretly pretend I’m on the show 🙂

  3. Liz @ The Clean Eating Couple says

    April 13, 2016 at 10:54 am

    WOW what an amazing idea to add the sun dried tomatoes into the bread crumbs.. I would want to put those breadcrumbs on/in everything!! This looks so delicious!

    • Lucy Baker says

      April 13, 2016 at 12:36 pm

      I know, me too! I’m a little bit obsessed with sundried tomatoes

  4. Mitzi says

    April 13, 2016 at 11:10 am

    We love asparagus, but I never know how to add other flavors so this is perfect! thanks 🙂

  5. Meryl says

    April 13, 2016 at 11:26 am

    This looks so good, particularly with our asparagus season just starting–excited to try it!

  6. laura@motherwouldknow says

    April 13, 2016 at 7:17 pm

    Asparagus is one of my favorite vegetables. And with crunchy topping!! Yes, please. BTW – never let salespeople make you feel small for not knowing something or being less “cool” than they are. My mom, who is 90, tells stories about how that happened to her in the ’40s and early ’50s – and ever since hearing that story, I vowed that I wouldn’t let that happen to me.

  7. Pamela @ Brooklyn Farm Girl says

    April 13, 2016 at 8:07 pm

    Yum, this is a great side, but I love it so much it might be dinner! 🙂

Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

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