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ROASTED ASPARGUS WITH LEMONY BREADCRUMBS
Make this seasonal recipe your spring favorite!
Roasted Asparagus with Lemony Breadcrumbs
Active/Total Time: 20 Min.
Makes: 6 Servings
This is a quick spring side dish I always look forward to, and this recipe proves that asparagus with lemon is a delicious pairing.
Ingredients
- 2 pounds asparagus, trimmed
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 tablespoons unsalted butter
- ½ cup panko (Japanese breadcrumbs)
- ½ lemon, juiced and zested
- Garnish: 1/2 lemon, cut into wedges
Directions
1. Preheat oven and place asparagus on baking sheet:
Preheat oven to 425°F. Arrange asparagus on a rimmed baking sheet and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Roast
Roast until tender, 18 to 20 minutes, then transfer to a platter.
3. Cook panko with butter:
Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes.
4. Add lemon juice and zest to breadcrumbs:
Remove from heat and stir in lemon juice and zest. Season with salt.
5. Add breadcrumbs to asparagus and serve:
Top asparagus with breadcrumbs, and garnish with lemon.
Recipe by Martha Stewart, as part of the Growing with Martha Stewart partnership.