Roasted Asparagus with Lemon Crumbs

By melissav • April 6, 2010 • 2 Comments

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Author Notes: I'm pretty basic when it comes to my asparagus. I usually roast on high heat with just a little olive oil and salt. When I feel like gilding the lily, I top them with these irresistible lemon crumbs. - melissav

Serves 6

Lemon Crumbs

2 tablespoons olive oil
2 anchovies
2/3 cups fresh bread crumbs
2 tablespoons pine nuts
2 lemons, zest only
2 tablespoons chives, chopped
Salt

Roasted Asparagus

2 bunches of asparagus
olive oil
salt

Preheat the oven to 450. Lightly toss the asparagus with olive oil and salt. You just want the spears lightly coated with oil. Roast for 8 minutes.
Meanwhile, make the Lemon Crumbs: Place the olive oil and anchovies in a small skillet over medium low heat. Using the back of a wooden spoon, stir and press on the anchovies until they dissolve into the oil and the oil is lightly bubbling, about 2-3 minutes.
Add the bread crumbs and pine nuts and stir until golden, about 2-3 minutes.
Scoop into a bowl and stir in the lemon zest, chives, and salt to taste.
Right before the asparagus is done, spoon the crumbs over and pop the broiler on for a minute. Watch carefully!