A little simple prep and you’re on your way to fully satisfying flavor. Our heart-healthy Key Lime Avocado Oil adds a bright zip to roasted asparagus. Korean Gochugaru Chile Flakes bring in subtle sweetness and rich, smoky heat. We were surprised by how much we loved the salty parm topping with crispy panko. We weren’t sure if the cheesy crunch would work with the tropical Key Lime Avocado Oil, but it does! So good!
Time: 20 min
Serves 4Rating
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Loading...| For the Crispy Parm Topping: | |
| 3 Tbl panko breadcrumbs | |
| 3 Tbl grated parmesan cheese | |
| 1 tsp Gochugaru Chile Flakes | |
| 1 Tbl Key Lime Avocado Oil | |
| For the Asparagus: | |
| 1 bunch asparagus, rinsed and trimmed | |
| 2 Tbl Key Lime Avocado Oil | |
| 1 tsp Gochugaru Chile Flakes | |
| Juice and zest of one lime | |
| 1/2 tsp sea salt |
| 1. | Preheat oven to 450°F. Line a sheet pan with foil. Toss the asparagus with the Key Lime Avocado Oil, Gochugaru Chile Flakes and salt. Roast for 15-20 mins or until tender and beginning to char around the edges. |
| 2. | While the asparagus is roasting, create the crispy topping. In a bowl, combine the panko, parmesan cheese, 1 Tbl Key Lime Avocado Oil and 1 tsp Gochugaru chile flakes. Set aside. |
| 3. | When the asparagus is tender and browned, push to the center of the sheet pan and top with the crispy topping. Return to the oven for 3-5 mins or until the topping is light golden brown. |
| 4. | Serve right from the sheet pan or carefully transfer to a platter. Spritz with lime zest and serve. |
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