Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender — but not mushy — texture. To ensure crunchy crumbs, sprinkle them on just before serving.
Serves: 6
INGREDIENTS
2 pounds, asparagus – trimmed
1 tablespoon, il Fustino Arbequina EVOO
Coarse salt and freshly ground pepper
2 tablespoons, unsalted butter
1/2 cup, panko
1/2 lemon – juiced and zested
Garnish: 1/2 lemon – cut into wedges
METHOD
- Preheat oven to 425 degrees. 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.
