Food & Cooking Recipes Quick & Easy Recipes Asparagus with Breadcrumbs and Lemon Zest Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Fresh spears don't need much beyond a hit of acid and a toasty crunch. (Simply snap off the stalks to trim.) Ingredients 1 bunch asparagus, trimmed (about 1 pound) 1 tablespoon extra-virgin olive oil Coarse salt and ground black pepper 1 tablespoon unsalted butter ½ cup coarse breadcrumbs (from 2 slices whole-wheat bread pulsed in a food processor) Grated zest of 1 lemon Directions 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. 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. Rate it Print