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Roasted Asparagus with Lemony Breadcrumbs

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  • Author: Natalie McLaury
  • Total Time: 30 minutes
  • Yield: 6 1x


The perfect side dish for Spring, featuring roasted asparagus topped with a lemony panko mixture


  • 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


  1. 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.
  2. 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.
  3. Toss asparagus with panko mixture and serve immediately. Garnish with lemon if desired.


from Martha Stewart Living April 2012

  • Prep Time: 10 mins
  • Cook Time: 20 mins
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