Asparagus with Lemon Panko Crumbs
User Reviews
4.3
18 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
4 servings
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Calories
59 kcal
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Course
Side Dish
Asparagus with Lemon Panko Crumbs
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Next time you see asparagus on sale, grab a bunch or two. This side is full of flavor but lets the delicious asparagus shine! It can made ahead of time too, love that!
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Ingredients
- 1 pound fresh asparagus
- 4 teaspoons butter divided
- ½ cup Panko crumbs*
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons fresh lemon juice
- ½ teaspoon 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, ½ teaspoon 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.
Notes
- Panko crumbs are Japanese bread crumbs. They used to be a little harder to find, but these days, most larger grocery stores carry them in the Asian section. You can also find them online.
Nutrition Information
Show Details
Calories
59kcal
(3%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
7mg
(2%)
Sodium
256mg
(11%)
Potassium
162mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
710IU
(14%)
Vitamin C
6.2mg
(7%)
Calcium
27mg
(3%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 256mg | 11% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
18 reviews
Good
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