Food & Wine


13
4
What's This?
Serving size 6
Prep Time
Total Time

Ingredients

2 lb asparagus⅓ cup extra virgin olive oil2 Tbsp extra virgin olive oil kosher salt freshly ground pepper7 anchovy fillet in oil, drained and chopped2 garlic cloves, minced1 cup panko bread crumb1 Tbsp chopped flat-leaf parsley2 tsp lemon zest juice of one lemon, for drizzling

Directions

  1. Preheat the oven to 425°. On a baking sheet, toss the asparagus with 2 tablespoons of the olive oil and season with salt and pepper. Roast for 20 to 25 minutes, turning once, until golden and tender.
  2. Meanwhile, in a small skillet, simmer the remaining 1/3 cup of olive oil with the anchovies over moderate heat, stirring, until the anchovies dissolve. Add the garlic and cook for 1 minute. Stir in the panko and cook, stirring frequently, until golden and crispy, about 5 minutes. Stir in the parsley and lemon zest.
  3. Transfer the roasted asparagus to a serving platter. Drizzle with lemon juice, top with the panko and serve.

Amazing Gluten-Free Recipes
Fast Chicken Recipes
Best Burgers in the U.S.
 

Recipe Credit: Kay Chun
Image Credit: Johnny Miller

More From Kitchen Daily:

Smoked Trout Dip with Sweet Onion Vinaigrette Smoked Trout Dip with Sweet Onion Vinaigrette
Smoked Trout Dip with Sweet Onion Vinaigrette
Smoked-Trout Flatbreads Smoked-Trout Flatbreads
Smoked-Trout Flatbreads
Olive Oil-Poached Hake on Sautéed Zucchini with Tomatoes Olive Oil-Poached Hake on Sautéed Zucchini with Tomatoes
Olive Oil-Poached Hake on Sautéed Zucchini with Tomatoes

Tags: Appetizer, Healthy, Asparagus, Fish, Quick, Easy, Roasting

Terms of Service | Privacy Policy Corporate Site | Advertise With Us