Roasted Asparagus With Lemony Breadcrumbs

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.