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.)


  • 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


  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.

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