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Roasted Asparagus with Lemony Breadcrumbs

Roasted Asparagus with Lemony Breadcrumbs

Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender -- but not mushy -- texture. To ensure crunchy crumbs, sprinkle them on just before serving.

Martha Stewart Living, April 2012 http://www.marthastewart.com/892683/roasted-asparagus-lemony-breadcrumbs
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  • Prep Time 15 minutes
  • Total Time 20 minutes
  • Yield Serves 6

Ingredients

    • 2 pounds asparagus, trimmed
    • 1 tablespoon extra-virgin olive oil
    • Coarse salt and freshly ground pepper
    • 2 tablespoons unsalted butter
    • 1/2 cup panko (Japanese breadcrumbs)
    • 1/2 lemon, juiced and zested
    • Garnish: 1/2 lemon, cut into wedges

Directions

  1. Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
  2. Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
  3. Top asparagus with breadcrumbs, and garnish with lemon.

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