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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
- 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