Grilled Asparagus With Lemon And Crispy Bread Crumbs Recipe
- 1/2 cup panko breadcrumbs
- 1 medium shallot, finely minced (about 2 tablespoons)
- 1 clove garlic, minced on a microplane
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds asparagus, trimmed and peeled if necessary
- 1 lemon
- Combine bread crumbs, shallot, garlic, and 2 tablespoons olive oil in heavy-bottomed 12-inch skillet. Cook over medium-high heat, stirring and tossing occasionally until bread crumbs are golden brown. Season to taste with salt and pepper. Transfer to small bowl and set aside.
- Toss asparagus with remaining tablespoon olive oil in large bowl and season with salt and pepper. Grill asparagus over a prepared hot grill or grill pan set over high heat until charred in spots and tender-crisp. Return to bowl and toss with half of breadcrumbs and juice of half the lemon. Transfer to a serving platter, top with remaining breadcrumbs, and serve with remaining half lemon, cut into wedges.
breadcrumbs, shallot, clove garlic, extravirgin olive oil, kosher salt, necessary, lemon
Taken from www.seriouseats.com/recipes/2010/06/grilled-asparagus-with-lemon-and-crispy-bread.html (may not work)