Wood Roasted Shaved Asparagus, Parmesan, Breadcrumbs and Lemon

Name: Wood Roasted Shaved Asparagus, Parmesan, Breadcrumbs and Lemon
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1 bunch large or jumbo asparagus (can substitute with Brussels sprouts); Extra-virgin olive oil, for cooking; Kosher salt and freshly ground black pepper; 1/2 ciabatta loaf, cubed (about 1 quart cubes); 2 cloves garlic, grated; 2 tablespoons grated Parmesan, plus more for garnish

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Ingredients

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1 bunch large or jumbo asparagus (can substitute with Brussels sprouts)

Extra-virgin olive oil, for cooking

Kosher salt and freshly ground black pepper

1/2 ciabatta loaf, cubed (about 1 quart cubes)

2 cloves garlic, grated

2 tablespoons grated Parmesan, plus more for garnish

Directions

Watch how to make this recipe.

Preheat the oven to 500 degrees F.
Trim the woody ends from the asparagus. Using a vegetable peeler, shave the asparagus lengthwise into strips (if using Brussel sprouts, use a knife or mandoline to shave the sprouts).
In a large bowl, gently toss the shaved asparagus with 2 tablespoons olive oil and a few pinches of salt and pepper. Pour the asparagus mixture into a 12-inch cast-iron skillet and loosely arrange a "nest." Roast until slightly browned and softened, about 3 minutes.
Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the cubed bread and toss to coat in the olive oil. Allow the bread to toast evenly, tossing often, 3 to 5 minutes. Remove the pan from the heat and stir in the garlic to perfume the oil and bread. Remove the bread from the pan to a cutting board and roughly chop the bread pieces. Toss with the grated Parmesan and black pepper, to taste.
Top the asparagus with the breadcrumbs. Garnish with more grated Parmesan.