Asparagus Oregenato Recipe -
Asparagus Oregenato Recipe
  • READY IN 40 mins

Asparagus Oregenato

Recipe by  

"Delicious, easy to make side dish. Goes great with chicken or roast beef...or anything!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    35 mins

    40 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place asparagus in a 9x13 inch baking dish, and cover with bread crumbs, salt, pepper, garlic powder and Parmesan cheese. Lay slices of butter on top.
  3. Bake, covered, for 30 minutes. Remove cover, and bake 5 minutes more, or until browned on top.
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2006

Oh my goodness. You have to love asparagus to love this recipe! Just get out a frying pan. Melt the butter, add breadcrumbs to cover the bottom of the pan, whatever darned seasonings you like, fresh steamed or canned asparagus... flip when the bottom is browned and eat it. Add the cheese if you wish. We love this stuff, and serve it at every holiday!

Most Helpful Critical Review
Nov 18, 2002

This was very easy to make, but I thought it was terrible. I went with the previous reviewer and cut down on the bread crumbs. I have a feeling there is something missing from this recipe. I thought it was a waste of a great vegetable. I will not make this again.


51 Ratings

Sep 11, 2003

Next time I make this, I will use 1/2 the bread crumbs called for in the recipe. There were way too many and it overpowered the taste of the asparagus.

Jul 24, 2003

REALLY good! I used probably less than 1/2 the breadcrumbs called for though because I wanted to taste more of the asparagus. I also omitted the butter and tossed asparagus with small amount olive oil before adding the breadcrumbs. Turned out great.

Dec 02, 2003

We loved this recipe. I served it with grilled steaks. It was perfect. I'm sure I used more Parmesan cheese than the recipe called for--but when it comes to cheese, the more the better, right? One tip--use fresh grated Parmesan. The stuff in a can doesn't melt well.

Jun 30, 2008

I will agree....TOO MANY BREADCRUMBS. Also, I added some crushed garlic for flavor while cooking. I do not like asparagus, but husband loves it. He wasn't a huge fan of this. Says he likes the "other" way I make it much better. Guess I will have to keep trying. Thanks for the post.

Jul 24, 2003

I made this pretty much as listed. I think next time I will cut the spears up and probably put them in olive oil and then in bread crumbs. This tasted delicious but the crumbs formed a crust that made you eat it separately from the spears.

Jan 01, 2009

Overall, good recipe. You definitely can cut back on the bread crumbs, probably about half what the recipe calls for. What I did was I coated each asparagus spear in whipped egg and then rolled it in the bread crumb mixture, just like you would if you were making breaded chicken or fish. It takes a little more time, but the result is great. Each spear has a nice coating of the bread crumbs, but you still have the great asparagus taste.


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  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 45.8 g
  • 15%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 1343 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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