Plated + Served: Asparagus with Golden Lemony Garlic Breadcrumbs
Springtime means our long wait is over. Asparagus are finally here.
Okay, it probably seems like they’re always in season because a lot of grocery stores carry them year-round (which is a little sad, because it diminishes how special they really are).
Between March and May, fresh, locally grown asparagus, bursting with their vivid grassy taste are everywhere. Green… white… purple… pick your favorite.
Buying perfect green asparagus is pretty simple, but the most important thing to look for is bright green stalks that are smooth, firm, straight and round. The tips should be compact. Click here for more buying tips.
Steaming asparagus is a great way to get this veggie on the table fast. The crunchy lemony-garlic breadcrumbs in this recipe make these asparagus even more special.
So, what are you waiting for? Get going… the asparagus are here!
Asparagus with Golden Lemony Garlic Breadcrumbs
prep: 10 minutes
cook: 10 minutes
you’ll need…
1 pound asparagus
1 tablespoon olive oil
½ cup panko (Japanese breadcrumbs)
2 garlic cloves, finely minced or pushed through a garlic press
¼ teaspoon salt
1 tablespoon lemon zest
1 tablespoon lemon juice
let’s get to it…
Trim asparagus ends and set aside.
Heat olive oil in a medium skillet over medium heat. Add panko, minced garlic and salt and cook for 5 to 7 minutes or until golden brown. Remove from heat.
Whisk zest and lemon juice together in a small bowl until well blended. Stir the lemon mixture into the panko breadcrumbs; set aside.
Steam the asparagus in a microwave safe dish (link) for 2 to 3 minutes. Be careful not to overcook, they should be crisp-tender.
Sprinkle with breadcrumbs and serve immediately.
cooking know how: If you don’t have a microwave steamer, use kitchen string to tie asparagus into a bundle (you may have to make 2 small bundles). Place in 1-inch of water in a tall, covered saucepan and simmer for 5 to 8 minutes or until tender. You can also lay down the asparagus on their sides and steam in a metal or bamboo steamer.
Pingback: Mama's High Strung ® » Blog Archive Chilled Dilled Cucumber Gazpacho » Mama's High Strung ®
Pingback: Mama's High Strung™ » Blog Archive » Plated + Served: Bacon Crusted Mac and Cheese Cups
Asparagus always looks so good, but I have still yet to try it…
Thanks for sharing this recipe at A Humble Bumble 🙂
I love asparagus and only buy it during the spring when it is fresh– otherwise I find it kind of tasteless (like so many other veggies that you can now get in the store anytime of the year). I love roasting it–but I have to admit, this sounds very good too.
Thanks for sharing this on our Tuesday Blog Hop!
Kerry from Country Living On A Hill
I love asparagus!
Thank you for sharing at my Wordless Wednesday Weekly Linky. 🙂
I love asparagus! If it’s fresh. I’ve only had green. I don’t like it from a can. 😉 Your picture looks delicious!
I’m visiting today from Super Sunday Sync. 🙂
Your photos are stunning and your recipes sound delectable. We would love for you to share them at thefeastingeye.com. The Feasting Eye is still a bit new, but I think you will like what you see :-).
Thanks for the kind words… I’ll check you out!
Visit and follow from Blog Hop.
would be nice if you can link up at my blog.
Have a nice day.
Nan
http://www.blogshe.net
On my way to your website. Thanks for visiting.
Asparagus look so good, but I admit, never tried it. Looks so healthy, too.
Thanks for sharing at A Humble Bumble
Yay! I just bought a bunch of asparagus and I’ve been looking for a new recipe. This looks so good!
And if you have any leftover breadcrumbs, put them on top poached eggs!