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

Kay Chun
April 2013

Gallery

Credit: © Johnny Miller

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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