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  • Ready In:
  • Makes 4 Servings

These garlic and ‘Parmesan’-crusted asparagus spears make a tasty side dish, snack, or party appetizer. Easy and elegant!

From Naked Food Magazine.

Ingredients

  • 1 bunch of asparagus (about 12 spears)
  • 2 tablespoons hemp seeds
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder or 3 garlic cloves, minced
  • 1/8 teaspoon ground pepper
  • Pinch of paprika
  • 1/4 cup whole wheat breadcrumbs
  • Juice of ½ lemon

Instructions

  1. Preheat the oven to 350°F.
  2. Wash the asparagus. To remove the white bottom end, hold each asparagus spear with both hands and bend it near the white end. The white end will snap off.
  3. Transfer hemp seeds to a small bowl and mix in the nutritional yeast, garlic, pepper, paprika, and breadcrumbs.  Stir and set aside.
  4. Arrange the asparagus spears side by side in a baking dish and sprinkle with the hemp mixture.
  5. Bake for 20-25 minutes or until asparagus are crispy.
  6. Serve and sprinkle with some lemon juice.

Comments (19)

(4 from 6 votes)
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Steve1 month ago
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I call shenanigans on this one. No way that picture above was made with those instructions. There appears to be crust all around the asparagus and certainly not just on top, which would be the result if it was sprinkled over the spears. Video or it didn’t happen.

Brooke2 weeks ago
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I used “just egg” & full disclosure, it does have some canola oil as an ingredient so it “violates” the no oil policy, which BTW, is not clinically accurate. Aquafaba, pb milk or water will work as well. The asparagus has to be wet for the breading to stick. I did add lemon at the end which brightens it up. I love asparagus plain with salt, so this was a no brainier recipe. Delicious and is a good healthy appetizer for vegans and non vegans alike.

Peggy Bergen1 month ago
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Loved this & the 20 minutes was all it needed. I did find I had almost twice the amt. of coating that I needed, but just sprinkled it all on the wet asparagus on a non stick oven half sheet. I used Panko instead of bread crumbs. Will make again for sure. Family loved it.

Lyn P3 months ago
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I followed this recipe completely last night for dinner. It was delicious! I have a very picky husband who tells me he wants to see this recipe again!

Debora F3 months ago
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I should have read the comments before making this. The asparagus wasn’t crusted, hardly any of the mixture stuck to the spears.

C3 months ago
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Just awful.

Marcy Powell3 months ago
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Sounds absolutely wonderful. I have everything called for so I’m going to fix it tomorrow. Looking forward to it. Thank you.

Stefano3 months ago
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I made a batter with plant based milk and a bit of flour to make that mixture stick well and it was great. I read one reader used Aquafaba and that gave me the idea. I guess it works just as well with ether aquafaba or the batter I mentioned. Nice recipe, thank you.

Kathleen Wiegand3 months ago
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Awesome, but next will try using aquafaba (liquid from canned chickpeas) lightly whipped to dip or roll spears to hopefully he’ll crumbs to adhere. Fingers crossed

Leigh Krauss3 months ago
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Kathleen Wiegand, please share your results after trying the aquafaba dip before the crumbing.

Cheryl Rodzach3 months ago
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I made a double batch of these for a party – they were gone fast! No one could believe that no oil was used in making these.

Ashley K7 months ago
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Freaking delicious!! I absolutely cannot stand vegetables baked without oil or boiled/steamed.. and I’ve been struggling until this GODSEND of a recipe! I omitted the breadcrumbs because I’m avoiding wheat as part of an elimination diet, and it was still fantastic! Had a nutty flavor, didn’t seem dry and definitely not bland.

The only thing I am going to be sure to do for the next time is to wet the asparagus before sprinkling the mixture, it didn’t stick as well to some pieces that were dry. Easy fix though!

Sarah10 months ago
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No oil? No nothing? Where are the bread crumbs final place?

proof read???????

Ashley K7 months ago
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Forks Over Knives is an oil free eating program they emphasize plant based eating for health, and that excludes all oils. Very good for cardiac issues!

Forks Over Knives10 months ago
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The nutrition experts with whom we consult generally say that a whole-food plant-based diet with total calories not exceeding 15% from fat is optimal for health, so oil is not used in any of our recipes.

The breadcrumbs are used in step 3, mixed with other ingredients, and then that mixture is added to the asparagus in Step 4.

Carol Wire10 months ago
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Any suggestions on how to do this without bread?

Sandee3 months ago
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I often use rolled oats as a gluten free substitute for bread crumbs. I just pulse them in a food processor to the desired texture, works great! I haven’t tried this recipe yet but I will definitely soon!

Deb3 months ago
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I bought gluten free bread crumbs from Amazon. I’ve also read that you can use crushed Rice Krispies, but I’ve never tried it.

Sandy1 year ago
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We’ve made this recipe numerous times and LOVE it. Don’t forget to drizzle the lemon juice on top because it really adds to it.

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about the author

Margarita Restrepo and Michele Lastella

Margarita Restrepo is the founder and editor-in-chief of Naked Food Magazine and author of the Naked Food Cookbook. Margarita is certified in plant-based nutrition from the T. Colin Campbell Foundation and Cornell University and is the lead Naked Food Chef and recipe developer. Michele Lastella is founder of Sustainable Society, a media organization focused on developing sustainable innovation through ancient knowledge. Michele is an Italian plant-based cuisine chef, Naked Food Chef, and producer of biodynamic wine and olives. He is also a Reiki master, film writer, and director.

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