Description
The perfect side dish for Spring, featuring roasted asparagus topped with a lemony panko mixture
Ingredients
Scale
- 2 lbs asparagus
- 1 tbsp extra-virgin olive oil
- coarse salt & freshly ground pepper
- 2 tbsp unsalted butter
- 1/2 cup panko (Japanese breadcrumbs)
- 1/2 lemon, zested and juiced
Instructions
- Preheat oven to 425F. Toss asparagus with olive oil. Line in a baking dish or rimmed baking sheet and sprinkle with salt and pepper. Roast for 18-20 minutes, until tender.
- While asparagus is roasting, melt butter in a medium-sized saucepan over medium heat. Add panko and cook, stirring frequently, for 8-10 minutes, until deeply browned. Remove from heat and stir in lemon juice and zest.
- Toss asparagus with panko mixture and serve immediately. Garnish with lemon if desired.
Notes
from Martha Stewart Living April 2012
- Prep Time: 10 mins
- Cook Time: 20 mins