Asparagus with Vegan Parmesan Cornmeal Crumble

Asparagus with Parmesan Cornmeal Crumble

This delightfully easy side dish takes advantage of fresh local asparagus and other staple ingredients that a well-stocked kitchen is sure to offer up. Featured here is also a signature homemade vegan alternative to Parmesan cheese which is also easy to make and packed with protein from nuts and nutritional yeast, and also hemp seeds if you choose to include those. Though much different than dairy-based Parmesan, it has the appealing saltiness of genuine Parmesan cheese, depending on how much sea salt you decide to include, and makes a filling and a desirable substitute in its own right.

In this dish, aparagus is baked with a crumbly mixture of lemon, cornmeal, vegan parmesan, and a few chili flakes for a touch of heat. An ideal side for a meal calling out for an always necessary and desirable vegetable component, or as a topping for cooked rice to further fill out a meal, the possibilites are many for this cherished spring vegetable creation, including using grated fresh dairy-based Parmesan instead of the vegan alternative if you so choose.

Asparagus with Vegan Parmesan Cornmeal Crumble

Recipe by Lisa Turner
Published on June 27, 2023

Fresh asparagus roasted with a lemony cornmeal and vegan parmesan coating—a simple and elegant spring or summer side dish

Preparation: 15 minutes
Cooking time: 15 to 20 minutes

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Ingredients:

1 bunch asparagus (about 1 lb or 450 g), tough ends trimmed, and cut into 1 1/2-inch pieces
2 tablespoons extra virgin olive oil
juice from 1 lemon (3 tablespoons)
2 tablespoons yellow cornmeal
1/3 cup vegan Parmesan (or grated fresh Parmesan cheese)
1/2 teaspoon dried Aleppo chilies or red chili flakes
1 teaspoon sea salt, or to taste

Instructions:

Line a baking sheet with parchment paper and preheat an oven to 400°F.
In medium bowl, toss the asparagus with the olive oil and lemon juice.
In a small bowl, combine the cornmeal, vegan Parmesan, chilies, and salt until well combined. Add to the bowl with the asparagus and mix well to coat thoroughly. Transfer the asparagus to the prepared pan and spread evenly in a single layer.
Bake for 15 to 20 minutes until golden and the asparagus is fork tender. Cool for a few minutes and serve hot as a side or accompaniment to a meal.

Makes 4 servings