Roasted Asparagus with Lemony Breadcrumbs

4/14/2014, 9:35 p.m.
Servings: 6

Servings: 6


  • 2 pounds asparagus, trimmed
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 lemon, juiced and zested
  • Garnish: 1/2 lemon, cut into wedges


  1. Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
  2. Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
  3. Top asparagus with breadcrumbs, and garnish with lemon.