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Roasted Asparagus with Lemony Bread Crumbs

These crispy bread crumbs, flavored with anchovies, garlic, parsley and lemon, are a terrific way to showcase delicious spears of roasted asparagus.

  • Total Time:
  • Servings: 6 to 8

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  • 2 pounds asparagus

  • 1/3 cup plus 2 tablespoons extra-virgin olive oil

  • Kosher salt

  • Freshly ground pepper

  • 7 anchovy fillets in oil, drained and chopped

  • 2 garlic cloves, minced

  • 1 cup panko bread crumbs

  • 1 tablespoon chopped flat-leaf parsley

  • 2 teaspoons lemon zest

  • Juice of one lemon, for drizzling


  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.
  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.
  3. Transfer the roasted asparagus to a serving platter. Drizzle with lemon juice, top with the panko and serve.
Contributed By Photo © Johnny Miller Published April 2013

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