Food & Wine

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


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


  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.

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Recipe Credit: Kay Chun
Image Credit: Johnny Miller

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

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