Asparagus with Parmesan

5 from 1 vote

Take asparagus to the next level by tossing it in lemon juice and then smothering it in a vegan parmesan cheese mixture of herbs and spices and bake it to a golden brown.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 77kcal

Author: Kathy Carmichael

Equipment

Anthony's Premium Nutritional Yeast Flakes, 1lb, Fortified, Gluten Free, Non GMO, Vegan
Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese

Ingredients

1 bunch asparagus trimmed
1 lemon juiced
¼ cup vegan parmesan cheese
1 piece of Dave's Bread toasted and crumbled in a small food processor or chopped finely by hand
2 cloves garlic minced
2 Tablespoons fresh basil chopped
2 Tablespoons fresh parsley chopped

Instructions

Make 1 recipe vegan parmesan cheese; reserve ¼ cup for the recipe. Store the rest in a refrigerator safe container for up to 3 months.
Cut the woody ends off the asparagus and place asparagus in a casserole dish.
Now, squeeze lemon over the asparagus and toss to cover.
Preheat oven to 425 degrees
Preparing the parmesan bread crumb mixture
Prepare the bread crumbs by toasting a piece of bread (I used Dave's oil-free bread) or ¼ cup bread crumbs of choice.
Combine bread crumbs, vegan parmesan cheese, garlic, seasoning, and herbs.
Stir to combine.
Sprinkle the mixture onto the asparagus spears, covering the surface of the asparagus.
Bake for 20 minutes, uncovered.
Remove from the oven.
Serve as a side dish, an appetizer, or as an entree,

Notes

First, remove the inedible, woody ends of the asparagus by snapping or using a knife. Usually, the inedible ends are discolored or about an inch from the edible portion.

Although many people cut the ends and then use a vegetable peeler to peel away some base layers, I find cutting the ends sufficient. Let's not make it more difficult than it has to be.

Once cut, place the cut ends of the asparagus in about an inch or two of water. As a result, the asparagus stays firm and hydrated and lasts longer. Then, refrigerate until ready to use.

Nutrition