Roasted Asparagus with Buttery Lemon Breadcrumbs
I like roasting asparagus at a high temperature because it yields a tender, not mushy, texture. To ensure maximum crispiness of the breadcrumb topping, add it to vegetables just before serving.
Servings 6 people
- 2 lbs asparagus ends trimmed (about 2 bunches)
- 2 Tablespoons olive oil
- 1 teaspoon lemon pepper
- 1 teaspoon kosher salt
- 2 Tablespoons unsalted butter
- 2/3 cups panko Japanese breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 zest of 1 lemon
- 2 Tablespoons chopped parsley leaves
Preheat the oven to 425 degrees and place a rack in the top third of the oven.
Arrange the asparagus on a rimmed baking sheet and drizzle the oil over top. Season with lemon pepper and salt and toss with your hands, ensuring each spear is coated with oil.
Spread the asparagus in a single layer and roast for 12-15 minutes or until the spears are tender and slightly blistered. Cooking time may vary depending on the thickness of the stalks. Transfer to a serving platter.
Meanwhile, melt the butter in a skillet set over medium heat. Add the panko and cook, stirring frequently, until the crumbs are golden brown and toasted, about 6-8 minutes. Stir in the salt, pepper, and lemon zest. Check the seasonings and adjust, if needed.
Top the asparagus with the toasted breadcrumbs and garnish with chopped parsley. Serve with lemon wedges, if desire.
Calories: 133kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 634mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 27.4% | Vitamin C: 14% | Calcium: 5% | Iron: 20.4%