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Asparagus with Seasoned Butter

Asparagus with Seasoned Butter Crumbs

Steamed asparagus sprinkled with seasoned butter crumbs with herbs, lemon zest and Parmesan cheese creates a simple and impressive springtime side dish.

Ingredients

  • 1 bunch fresh asparagus spears approximately 700 to 800g or 1 ½ lbs
  • 2 tablespoons butter melted, possibly 1 tablespoon more
  • ¼ cup panko bread crumbs
  • 2 tablespoons Parmesan cheese freshly grated
  • ½ teaspoon lemon zest
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 lemon wedges for garnish

Instructions

  1. Wash asparagus thoroughly to remove any grit and sand. Break or cut off the butt end of each spear; the toughest part of the spears.

  2. Prepare an ice water bath by filling a large bowl or rectangle baking dish with cold water and lots of ice cubes to reach the half-way point. Set aside

  3. Place asparagus in a wide saucepan and add cold water until asparagus is just barely covered. Cover with a lid and place over high heat. As soon as the water comes to a full boil, reduce the heat to medium and cook the asparagus, covered, for 1 ½ - 2 ½ minutes using a timer. The cooking time will depend on the thickness of spears. The asparagus should be tender but still have a bite to it. Do not overcook.

  4. Immediately transfer the asparagus to the prepared ice water bath for 30 seconds to 1 minute to stop the cooking. Transfer the asparagus to a paper towel lined plate to drain before arranging it on a serving platter.

  5. Meanwhile, in a small bowl melt butter and add bread crumbs, thyme, oregano, Parmesan cheese, lemon zest, salt and pepper. Mix to combine well. Add a little more melted butter if the mixture seems too dry.

  6. Sprinkle the breadcrumb mixture evenly over the asparagus and garnish with lemon wedges. Lightly squeeze with fresh lemon juice just before serving. Serve the asparagus warm or at room temperature.