Recipe from Martha Stewart Everyday Food
Adapted and Tested in Alice's Kitchen
Serves 4
My friend, Ellen. loves asparagus, so when she came up for a visit this past weekend, I decided to include it in our dinner menu. We also thought that it would be very nice to add some freshly grated parmesan cheese and a little bit of freshly grated lemon or orange peel to the bread crumbs to "kick it up a notch." Lost River Market & Deli has beautiful fresh asparagus in their produce department. You can use a small food processor to make the bread crumbs.
2/3 cup fresh bread crumbs
3 tablespoons melted butter
1/4 cup parsley, chopped
Kosher salt and freshly groung pepper, to taste
1 1/2 pounds asparagus
2 teaspoons olive oil
Preheat oven to 400°F.
In a medium skillet, toast breadcrumbs with melted butter over medium heat until golden. (can be made ahead and chilled in the fridge) Remove; stir in parsley, 1/8 teaspoon salt, and a pinch of pepper. Set aside.
On a baking sheet, toss asparagus with the olive oil. Sprinkle with salt and pepper. Roast asparagus in the oven for 10-15 minutes.
Top with breadcrumbs.
2 comments:
Why do you boil your aspargus instead of steaming it?
Thank you for bringing this up. I will update the recipe to reflect what I did because it turned out great. The original recipe called for boiling, but I prefer to roast, steam, blanche or saute asparagus. Actually, I roasted the asparagus at 400 for about 10-15 minutes. I wasn't using my oven at the time for any other dish for this particular dinner, so the oven was freed up. Of course, if your oven is being used for roasting meat or baking dessert, you may need to cook your asparagus using another method. The bread crumbs can be sprinkled on top of the finished asparagus no matter what method you use.
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