Easy Entertaining Recipe
Roasted Asparagus with Crunchy Lemon Topping
- ¼ cup (60 mL) fresh bread crumbs
- 2 Tbsp (30 mL) olive oil, divided
- 1 tsp (5 mL) finely grated lemon zest
- Salt and freshly ground black pepper
- 1 lb (500 g) slender asparagus spears, trimmed and cut into 1½-inch (4 cm) long pieces
- 1 Tbsp (15 mL) freshly squeezed lemon juice
Prep and Cook
- Preheat oven to 350°F (180°C). Line a large rimmed baking sheet with parchment paper or greased foil. In a bowl, toss bread crumbs with 1 Tbsp (15 mL) oil, lemon zest, a pinch of salt and pepper to taste. Spread evenly on prepared baking sheet and toast in preheated oven for 10 minutes, stirring occasionally, until golden brown. Let cool completely and transfer to a bowl. (Reserve the lined baking sheet for the asparagus.)
Increase oven temperature to 400°F (200°C).
- In a bowl, toss asparagus with the remaining oil, ¼ tsp (1 mL) salt and pepper to taste. Spread in a single layer on baking sheet. Roast for 10 to 15 minutes, stirring once, until lightly browned and tender-crisp. Transfer to a warmed serving platter and sprinkle with lemon juice and toasted bread crumbs.
Good to Know: To make fresh bread crumbs, it is best to use slightly stale bread. Remove the crusts, tear the bread into pieces and pulse in a food processor. If you don’t have a food processor, grate pieces of stale bread on a box grater. Fresh bread crumbs can be frozen in sealable food storage bags.
Cool the toasted bread crumbs and store in an airtight container at room temperature for up to 8 hours.
Roasted Asparagus with Crunchy Cheese Topping: Omit the lemon zest. Just before serving, combine the toasted bread crumbs with 1⁄4 cup (60 mL) freshly grated Parmesan cheese.
Excerpted from FanFare! Best of Bridge Cookbook by Sally Vaughan-Johnston & The Best of Bridge © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
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