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Butter Crumb Asparagus

Whether you roast asparagus on the grill or in the oven, the buttery crumbs make it more delicious
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: side dishes
Cuisine: American
Keyword: asparagus recipes, roasted asparagus
Servings: 6
Calories: 95kcal


  • 2 oz. day-old bread crust removed, or four 1/2-inch-thick baguette slices
  • 1 1/2 tbs unsalted butter
  • 1/4 tsp chopped fresh thyme leaves
  • Kosher salt
  • 1 1/2 lb. asparagus trimmed
  • 1 tbs extra-virgin olive oil
  • 1 1/2 tsp fresh lemon juice


  • Position a rack in the center of the oven and heat the oven to 250ºF. Put the bread in a food processor and pulse until coarse crumbs form. Spread the crumbs on a rimmed baking sheet; bake until they’re dry and lightly crisped, about 20 minutes. Let cool and then grind again in the processor to get a scant 1/4 cup of fine crumbs.
  • Melt the butter in a skillet over moderately low heat. Add the breadcrumbs and thyme. Cook slowly, stirring often, until the crumbs are a uniform deep golden brown, about 18 min. Season with 1/8 tsp. salt and set aside to let cool. The crumbs will crisp as they cool.
  • Raise the oven temperature to 450ºF. Put the asparagus on a baking sheet in a single layer and drizzle with the olive oil. Using your hands, toss the spears to coat evenly with the oil. Season with 1/2 tsp. salt. Roast until the spears are tender and lightly blistered, 12 to 14 min. for medium spears. Transfer them to a platter or individual plates, sprinkle with the lemon juice, and top with the breadcrumbs. Serve immediately.


Calories: 95kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 52mg | Potassium: 246mg | Fiber: 3g | Sugar: 3g | Vitamin A: 946IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 3mg