Roasted Mayonnaise and Parmesan Asparagus
Roasted Mayonnaise and Parmesan Asparagus sounds weird- I know, but I promise it’s an amazing side dish! Tender asparagus is coated in mayonnaise and Parmesan cheese, roasted, and finished with a toasted herbed breadcrumb topping for crunch. Completely out of the ordinary and totally delicious!
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Roasted Mayonnaise and Parmesan Asparagus is a flavorful side dish that elevates simple roasted asparagus to a new roasted veggie level. Fresh asparagus spears are coated in creamy mayonnaise , seasoned, and sprinkled with grated Parmesan cheese.
As the asparagus roasts, the mayonnaise helps lock in moisture, while the Parmesan forms a golden, crispy crust that adds irresistible texture and savory depth. When it’s finished roasting, the asparagus is topped with toasted panko breadcrumbs for a crunchy texture.
This dish is quick to prepare, yet fancy enough to impress guests, making it the perfect accompaniment for weeknight dinners or special occasions.
What you need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Sheet Pan or Baking Dish
- 2 pounds asparagus, washed and woody ends trimmed (cut the recipe in half for 1 pound of asparagus)
- 1/4-1/3 cup mayonnaise – start with 1/4 cup and if it looks like it needs more, add another 1-2 tablespoons
- 1/4-1/3 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tbsp butter– to toast the breadcrumbs
- Seasonings– garlic powder, onion powder, mustard powder, paprika, salt, pepper
- 1/2 lemon-brightens up the asparagus
How to make it
Preheat the Oven:
- Preheat your oven to 375°F.
Prepare the Asparagus:
- Arrange the asparagus spears in a single layer on a sheet pan.
- Spread 1/4 to 1/3 cup mayonnaise evenly over the asparagus, adjusting the amount to your preference.
- Sprinkle 1/4 to 1/3 cup grated Parmesan cheese over the asparagus, followed by a light dusting of garlic powder and onion powder.
Bake:
- Bake the asparagus in the preheated oven for 15 minutes.
Make the Toasted Breadcrumbs:
- While the asparagus is baking, melt the butter in a skillet over medium heat.
- Add the breadcrumbs, salt, pepper, paprika, and mustard powder.
- Cook, stirring occasionally, until the breadcrumbs are golden brown and fragrant.
Finish and Serve:
- Once the asparagus is done baking, squeeze fresh lemon juice over the top.
- Sprinkle the toasted breadcrumbs over the asparagus.
- Serve immediately and enjoy while warm.
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More Sides
- Crock Pot Glazed Carrots
- Roasted Honey Carrots
- Cheesy Mashed Potatoes
- Dill Pickle Potato Salad
- Columbia Restaurant’s 1905 Salad
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Roasted Mayonnaise Parmesan Asparagus
Equipment
Ingredients
- 2 pounds asparagus washed and woody ends trimmed
- 1/4-1/3 cup mayonnaise
- 1/4-1/3 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 lemon
Instructions
- Preheat your oven to 375°F.
- Arrange the asparagus spears in a single layer on a sheet pan.
- Spread 1/4 to 1/3 cup mayonnaise evenly over the asparagus, adjusting the amount to your preference. Sprinkle 1/4 to 1/3 cup grated Parmesan cheese over the asparagus, followed by garlic powder and onion powder.
- Bake the asparagus in the preheated oven for 15 minutes.
- Make the Toasted Breadcrumbs: While the asparagus is baking, melt the butter in a skillet over medium heat. Add the breadcrumbs, salt, pepper, paprika, and mustard powder. Cook, stirring occasionally, until the breadcrumbs are golden brown and fragrant.
- Once the asparagus is done baking, squeeze fresh lemon juice over the top. Sprinkle the toasted breadcrumbs over the asparagus.
- Serve immediately and enjoy while warm.
