Roasted Asparagus with Buttery Breadcrumbs

Roasted Asparagus with Buttery Breadcrumbs
Photo by Scott Phillips


  • 1-½ tsp. fresh lemon juice
  • ¼ tsp. chopped fresh thyme leaves
  • 2 oz. day-old bread, crust removed, or four ½-inch-thick baguette slices
  • 1-½ lb. asparagus, trimmed
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt
  • 1-½ Tbs. unsalted butter

Position a rack in the center of the oven and heat the oven to 250°F. Put the bread in a food processor and pulse until coarse crumbs form. Spread the crumbs on a rimmed baking sheet; bake until they’re dry and lightly crisped, about 20 minutes. Let cool and then grind again in the processor to g...

View full recipe at Fine Cooking


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