We all know how delicious roasted asparagus is, right? What, you've never roasted asparagus with a drizzle of olive oil and then added a few dashes of balsamic vinegar and then fought over the last piece on the platter?
Just imagine, the wonderful flavor of asparagus, then ..... lemon panko breadcrubs then........parmesan. Make this. Soon. Your family will love you. If you're just cooking for you, more better. You can enjoy the entire platter!
And yes, I know you want the asparagus platter. A great buy a few years ago at Bed, Bath and Beyond.
But on to our recipe:
1 lb. asparagus
1 T. olive oil
1 t. herbs de provence
2 T. butter
1/2 cup panko bread crumbs
1 lemon, juiced and zested
2 T. freshly grated parmesan cheese
Coarse salt and freshly cracked black pepper to taste
Preheat oven to 425 degrees
Lay the trimmed asparagus on a baking sheet and drizzle with olive oil. Sprinkle the herbs de provence on top and place into the oven. Roast for about 15 minutes until just tender.
While the asparagus is roasting, melt the butter in a small saucepan.
Add the panko and stir for 3-4 minutes until the panko is golden brown. Remove the saucepan from the heat and add the lemon juice and zest and stir. Transfer the panko to a paper towel lined plate and let cool.
Once the asparagus is done, remove the baking sheet from the oven. Transfer the asparagus to a serving platter and sprinkle with the panko mixture. Add the parmesan cheese on top and season with salt and pepper as needed. Serve immediately.
Thanks Martha Stewart!
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