Asparagus Oreganata 

Dec 30, 2020 | Side Dish

Asparagus is a very good source of fiber, folate, vitamins A, C, E and K! I usually prepare asparagus grilled or under the broiler with a squeeze of lemon, but the oreganata style topping adds a delicious crunch that really appeals to those who enjoy texture (like me 😃)!


Asparagus Oreganata 


  • 2 bunches Fresh Asparagus, washed & tough ends trimmed 

  • 3 ounces crusty bread 

  • 2 cloves garlic 

  • 1 lemon, zested & sliced 

  • ½ tsp oregano 

  • 1 ½ Tbsp parsley 

  • 1 tbsp olive oil, divided 


  1. Preheat oven to 450 degrees. Place bread in oven for about 5 minutes to dry out. 

  2. Line a large baking sheet with aluminum foil. Lay dry asparagus in a single layer over baking sheet. Drizzle with olive oil and lightly season with salt.

  3. Meanwhile, in a food processor, add bread through parsley and a drizzle of olive oil plus a pinch of salt. Pulse until bread crumbs form.  

  4. Evenly spread bread crumb mixture over asparagus. Bake for 10 to 12 minutes. If topping is not crisp, turn on broiler to crisp up before removing from oven. 

  5. Squeeze lemon juice over top and enjoy! 


Nutrition Information:

104 Calories; 17g carbohydrate; 4g fat; 118mg sodium; 3g fiber 


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