2 lbs asparagus, trimmed
1 TBSP extra virgin olive oil
Coarse salt and freshly ground pepper
2 TBSP unsalted butter
1/2 cup panko (Japanese breadcrumbs)
1/2 lemon, juiced and zested
This recipe is simple to prepare and is a healthy addition to the Easter menu. The panko topping takes the roasted asparagus to another level.
Preheat oven to 425 degrees F. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Roast until tender, 18 to 20 minutes, then transfer to a platter.
Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
Top asparagus with breadcrumbs, and garnish with lemon.
Categories: Sides & Salads
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