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
Ingredients
- Lemon Crumbs
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2 tablespoons
olive oil
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2
anchovies
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2/3 cup
fresh bread crumbs
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2 tablespoons
pine nuts
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2
lemons, zest only
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2 tablespoons
chives, chopped
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Salt
- Roasted Asparagus
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2
bunches of asparagus
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olive oil
-
salt
Directions
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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.
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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.
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Add the bread crumbs and pine nuts and stir until golden, about 2-3 minutes.
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Scoop into a bowl and stir in the lemon zest, chives, and salt to taste.
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Right before the asparagus is done, spoon the crumbs over and pop the broiler on for a minute. Watch carefully!
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