Active Time
15 MIN
Total Time
30 MIN
Yield
Serves : 6 to 8
© Johnny Miller

How to Make It

Step 1    

Preheat the oven to 425°. On a baking sheet, toss the asparagus with 2 tablespoons of the olive oil and season with salt and pepper. Roast for 20 to 25 minutes, turning once, until golden and tender.

Step 2    

Meanwhile, in a small skillet, simmer the remaining 1/3 cup of olive oil with the anchovies over moderate heat, stirring, until the anchovies dissolve. Add the garlic and cook for 1 minute. Stir in the panko and cook, stirring frequently, until golden and crispy, about 5 minutes. Stir in the parsley and lemon zest.

Step 3    

Transfer the roasted asparagus to a serving platter. Drizzle with lemon juice, top with the panko and serve.

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