Roasted Asparagus with Lemon Crumbs

By melissav
April 6, 2010
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Roasted Asparagus with Lemon Crumbs

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 cup 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
  1. 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.
  2. 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.
  3. Add the bread crumbs and pine nuts and stir until golden, about 2-3 minutes.
  4. Scoop into a bowl and stir in the lemon zest, chives, and salt to taste.
  5. Right before the asparagus is done, spoon the crumbs over and pop the broiler on for a minute. Watch carefully!

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