roasted asparagus with toasted panko

Roasted asparagus_roasted 1_Fotor

Roasted asparagus_ingredients_Fotor

Asparagus. These vibrant green spears are synonymous with spring. As of late, the weather in NYC has been a bit unpredictable. This week, temperatures reverted back to winter. Despite the happenings outside, it’s springtime in the kitchen. For this simple recipe, asparagus spears are tossed with olive oil, lemon juice, salt & pepper, then roasted until crisp tender. For extra crunch and flavor, the spears are topped with garlicky toasted panko.

The how to…
Makes 4 servings


1 lb asparagus
1 Tbsp olive oil
juice from 1/2 lemon
1/2 tsp salt
pinch black pepper
Toasted panko
1 Tbsp olive oil
2 garlic cloves, minced
pinch red chili flake
1/2 cup panko (Japanese bread crumbs)
zest of 1 lemon


  1. Roast asparagus. Preheat oven to 400 degrees. Rinse asparagus, dry, and break off the tough ends. Place on a baking sheet and toss with olive oil, lemon juice, salt & pepper. Arrange in a single layer and roast for 10-12 minutes, until crisp tender. Transfer to a serving platter.
  2. Toast panko. Heat oil in cast iron skillet over medium heat. Add garlic and chili flake, saute for 30 seconds. Add panko. Stir constantly until panko is golden brown, about 3-4 minutes. Transfer mixture to a bowl and stir in lemon zest. Sprinkle over asparagus and serve immediately.

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