No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Asparagus with Breadcrumbs and Lemon Zest

Fresh spears don't need much beyond a hit of acid and a toasty crunch. (Simply snap off the stalks to trim.)

  • Servings: 4
Asparagus with Breadcrumbs and Lemon Zest

Source: Whole Living, May 2012


  • 1 bunch asparagus, trimmed (about 1 pound)
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground black pepper
  • 1 tablespoon unsalted butter
  • 1/2 cup coarse breadcrumbs (from 2 slices whole-wheat bread pulsed in a food processor)
  • Grated zest of 1 lemon


  1. Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle asparagus with oil, turning to coat, and season with salt and pepper. Roast, shaking sheet once, until asparagus is crisp-tender and tips are golden, 12 to 14 minutes.

  2. Meanwhile, warm butter in a skillet over medium heat. Add breadcrumbs and stir until toasted. Season with salt and stir in lemon zest. To serve, top asparagus with breadcrumbs.


Reviews (1)

  • ciro 20 Sep, 2013

    I have just one comment - when preparing breadcrumbs in food processor, make sure that your processor can handle it. Best ones for breadcrumbs have blades close to the bottom of the bowl. Otherwise it won't do a great job. Here is a review of quality food processors:
    I can recommend from own experience Cuisinart brand. They are very good for bread crumbs.

Related Topics