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Asparagus with Breadcrumbs and Lemon Zest

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.)

Whole Living, May 2012 http://www.marthastewart.com/176726/asparagus-breadcrumbs-and-lemon-zest
3.57143
Rated
71.4286100(7)7
  • Yield Serves 4

Ingredients

    • 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

Directions

  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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