This elegant recipe for asparagus with Parmesan breadcrumb sauce features a dreamy creamy drizzle of cream. A perfect side dish!
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Why we love this recipe
When it comes to main courses and desserts I have about a million ideas, but side dishes always seem to be where I have to stop and think.
So it’s no wonder that this easy and elegant asparagus with a cheesy creamy crunchy topping shows up on my dinner table on the regular.
I do love asparagus any way it comes, including perfectly plain, but adding this super simple sauce takes it from delectable to Dinner Party Status…even on a regular old weeknight.
So, let’s talk asparagus!
What is the best way to cook asparagus?
I have two favorite ways. The easiest way is to simply roast it with a little olive oil, and that is especially the best way when you have nice fat asparagus.
The other way is to simmer it up in a little salted water – you can use skinny or plump asparagus for this – and top it with, say, an easy peasy Parmesan cream cheese with bread crumbs.
The first step is to get your mitts on some asparagus. You are going to need about a pound or so.
The second step is to trim it.
How to trim asparagus
This is literally the easiest thing in the world. Asparagus have a little kind of woody end. Take the woody end in one hand and hold the middle of the stalk in the other and bend it until the end snaps off. Toss the woody ends.
It is SO satisfying. Now you know how to trim asparagus!
If your asparagus are the thick kind, you can also take a vegetable peeler and peel the skin off from the top of the stalk down.
Sometimes I do that and sometimes I don’t. Either way your asparagus are going to cook up just fine. Now let’s fancy it up with that sauce!
Ingredients you need
Ingredient notes and substitutions
- Asparagus: Look for asparagus that has firm and dry tips…if they are mushy or wet they are past their prime. Either thick or thin asparagus will work for this recipe.
- Bread: Any type of bread will work for making the breadcrumbs, so use your fave.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Take a bread slice, tear it into pieces and whirl it in your food processor until it is in crumbs.
STEP 2: Pop a little butter in a small skillet and melt over medium high heat. Add the breadcrumbs and a pinch each of salt and pepper and stir until they are nice and crispy and golden. Scoop out ’em and stir in some fresh chopped parsley. Set aside.
STEP 3: Next! Bring a large skillet of water to a simmer, add a generous pinch of salt and cook the asparagus until just tender, about 3-5 minutes for thin spears and 5-7 minutes for thick spears. Drain them and place on a platter.
STEP 4: Put a quarter cup of heavy cream in a small pot over medium high heat and bring to a simmer. Add three quarters of a cup of Parmesan cheese and stir things until the cheese is melted. Drizzle the cheese sauce over the asparagus, sprinkle the breadcrumbs over the cheese and serve it up.
Recipe FAQs
Thin asparagus comes from younger plants and thick asparagus comes from (you guessed it!) older plants. There is really no difference in either taste or texture. Both will do well being cooked in water on the stovetop. Thicker asparagus tends to do better than thin asparagus if you prefer your asparagus roasted.
You can! Brush it with olive oil and pop it on a cookie sheet in a 425 degree oven for about 15 minutes. Choose a thicker asparagus if you are going this route.
Nope, sorry! You want the fresh ones so they get a more delicate crispiness.
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
Now you can go back to the important decisions…like what’s for dessert!
Other asparagus recipes we love!
Looking for more side dish inspiration? Here is our complete collection of side dish recipes!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Asparagus with Parmesan Breadcrumb Sauce
This elegant recipe for asparagus with Parmesan breadcrumb sauce features a dreamy creamy drizzle of cream. A perfect side dish!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 slice bread
- 1 tablespoon butter
- Pinch of sea salt and black pepper
- 2 tablespoons fresh parsley, chopped finely
- 1 pound fresh asparagus, trimmed
- ¼ cup heavy cream
- ¾ cups grated Parmesan cheese
Instructions
- Tear the bread slice into a few pieces, pop it in your food processor and whirl it up until it is in crumbs.
- Place butter in a small pan and melt over medium high heat. Add the breadcrumbs and a pinch each of salt and pepper and stir until golden. Scoop out and stir in the parsley. Set aside.
- Bring a large skillet of water to a simmer, add a generous pinch of salt and cook the asparagus until just tender, about 3-5 minutes for thin spears and 5-7 minutes for thick spears. Drain and place on a platter.
- Put the cream in a small pot over medium high heat and bring to a simmer. Add the Parmesan cheese and stir until melted.
- Drizzle the cheese sauce over the asparagus, sprinkle the breadcrumbs over the cheese and serve!
Notes
Asparagus: Look for asparagus that has firm and dry tips…if they are mushy or wet they are past their prime. Either thick or thin asparagus will work for this recipe.
Bread: Any type of bread will work for making the breadcrumbs, so use your fave.
Tanya says
Love this way to switch up asparagus! It was delicious!!!
I’m so glad you liked it – hurray for asparagus!
Theresa M Murphy says
Cheese AND heavy cream?! Count me in! I’m usually in the roasting camp for asparagus (and most veggies in general) but this looks really good. Will definitely be on the lookout for asparagus at the market! Happy Easter to you and the Southern Family, Kate!
I know, all the naughty but oh-so-good things! Happy Easter to you and yours too, my friend! xo