The Crisper Whisperer: Grilled Asparagus With Buttery Breadcrumbs Recipe

• 1.5 pounds asparagus
• 1/4 cup extra-virgin olive oil
• 1 tablespoon champagne vinegar
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 teaspoon Dijon mustard
• 3/4 teaspoon Kosher salt, divided
• Freshly ground black pepper
• 2 tablespoons butter
• 1/2 cup dry breadcrumbs
• 1 clove garlic, crushed with a chef's knife

1. Wash, dry and trim off the woody bottom portion of the asparagus.
2. In a large zip-top plastic bag (if you're an earth murderer like me) or a long, shallow dish, combine the olive oil, vinegar, lemon zest and juice, mustard, 1/2 teaspoon of the salt and the pepper, and crushed clove of garlic. Add the asparagus and toss to coat. Marinate at room temperature for at least 30 minutes, or in the fridge for as long as you like.
3. Heat a grill or grill pan to medium-high. Grill the asparagus, turning once, for about 2 to 3 minutes per side, until nicely charred.
4. Meanwhile, melt the butter in a small skillet over medium-high heat. Add the breadcrumbs and remaining 1/4 teaspoon salt and cook, stirring often, until the crumbs take on an amber color and smell like you couldn't possibly resist eating them by the spoonful. Serve the asparagus with crumbs sprinkled overtop.

asparagus, extravirgin olive oil, champagne vinegar, lemon, lemon, mustard, kosher salt, freshly ground black pepper, butter, breadcrumbs, clove garlic

Taken from www.seriouseats.com/recipes/2010/03/the-crisper-whisperer-grilled-asparagus-buttery-breadcrumbs-recipe.html (may not work)