Asparagus with Lemon Panko Crumbs
Asparagus with Lemon Panko Crumbs is a refreshingly delicious side dish for any meal. Lemony panko crumbs top crisp cooked asparagus for an easy addition to dinner or brunch!
Start by preparing the asparagus. Snap or cut the tough ends off.
Heat a pot of boiling, salted water and add the asparagus to cook until crisp-tender, 2-4 minutes. While they are cooking, prepare an ice bath.
Once cooked, drain and immediately plunge into the ice bath to stop the cooking and help keep the bright green color.
Drain well again and wrap in a clean kitchen towel to dry.
Meanwhile, heat butter in a small pan and add the panko crumbs. Cook for a minute, until slightly browned and add the lemon zest and parsley. Set aside.
When you are ready to serve these, melt a little butter in a skillet and add the lemon juice. Add the asparagus, salt and pepper and heat until asparagus is hot and coated with lemon butter.
Transfer to a platter and sprinkle with panko crumbs.
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Asparagus with Lemon Panko Crumbs
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients
- 1 pound fresh asparagus
- 4 tsp unsalted butter, divided
- 1/2 cup panko crumbs
- 1 tsp lemon zest
- 1 tbsp finely chopped fresh parsley
- 2 tsp fresh lemon juice
- 1/2 tsp kosher salt
- freshly ground black pepper, to taste
Instructions
Snap or cut tough lower ends off of asparagus spears. If you hold an asparagus spear at the lower end with one hand and about half way up the stalk with the other and bend the stalk, it will generally snap at the point where the tender and tougher areas meet. I usually snap one this way and then cut the others at about the same place.
Set a large strainer in your sink. Fill a medium-size bowl with water. Add a cup of ice cubes. Set aside.
Heat a large pot of water until rapidly boiling. Add one teaspoon kosher salt and stir. Add asparagus and set a timer for 2-4 minutes. Cook until crisp-tender. Very slender stalks will barely take 2 minutes, thicker ones can take up to 4 minutes.
As soon as asparagus is crisp-tender, drain well, then immediately plunge into the prepared iced water. This will stop the cooking process and prevent the asparagus from becoming wilty.
Drain well again. Roll asparagus in a clean kitchen dish towel and pat lightly. If making ahead, remove asparagus from the towel and wrap with several thicknesses of paper toweling. Place wrapped asparagus in a plastic storage bag and refrigerate for up to 6 hours.
For the panko crumbs, heat butter in a small sauté pan until melted. Add panko crumbs and cook for 1 minute, stirring continuously. Remove from heat and cool slightly. Add lemon zest and parsley. Set aside. (Can be made several hours in advance. Cover and store in a airtight container when cool.)
When ready to serve, melt remaining 2 teaspoons butter in a large skillet. Add lemon juice and swirl pan to mix. Add asparagus, kosher salt (more to taste) and freshly ground black pepper. Toss to coat asparagus with butter mixture. Heat till asparagus is hot, about 1-2 minutes. Transfer to a serving platter and sprinkle with prepared panko crumbs.
Recipe from The Cafe Sucre Farine
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