Roasted Asparagus with Lemony Bread Crumbs Recipe

Name: Roasted Asparagus with Lemony Bread Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
On a baking sheet, toss the asparagus with 2 tablespoons of the olive oil and season with salt and pepper.
3
Roast for 20 to 25 minutes, turning once, until golden and tender.
4
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.
5
Add the garlic and cook for 1 minute.
6
Stir in the panko and cook, stirring frequently, until golden and crispy, about 5 minutes.
7
Stir in the parsley and lemon zest.
8
Transfer the roasted asparagus to a serving platter.
9
Drizzle with lemon juice, top with the panko and serve.

1935

kcal

Calories

196

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds asparagus, 1/3 cup plus 2 tablespoons extra-virgin olive oil, Kosher salt, Freshly ground pepper, and more.

Yes, Roasted Asparagus with Lemony Bread Crumbs falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Asparagus with Lemony Bread Crumbs

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