- Yield: 6 servings
For this fresh-as-spring side dish, blanched asparagus is blanketed with a lemony, herbed bread crumb mix.
- 1 1/4teaspoons salt
- 2pounds jumbo asparagus, trimmed and peeled
- 1clove garlic, finely chopped
- 4teaspoons extra virgin olive oil
- 1teaspoon freshly grated lemon peel
- 1/4cup panko (Japanese style bread crumbs)
- 1tablespoon water
- 1/4cup finely chopped fresh flat-leaf parsley leaves
- 1/4teaspoon ground black pepper
Heat large covered saucepot of water to boiling over high heat. Fill large bowl with ice and water.
Add 1 teaspoon salt, then asparagus, to boiling water. Cook uncovered 5 to 6 minutes or until spears are bright green and knife pierces stalks easily. With tongs, transfer directly to bowl of ice water. When asparagus is cool, drain well. Roll between paper towels to dry. Asparagus can be refrigerated in airtight container or zip-tight plastic bag up to overnight.
In 12-inch skillet, combine garlic, 1 tablespoon oil, and ½ teaspoon lemon peel. Cook over medium heat 2 minutes or until golden, stirring occasionally. Add panko and cook 1 to 2 minutes or until golden and toasted, stirring frequently. Transfer to small bowl; wipe out skillet.
In same skillet, combine asparagus, water, and remaining 1 teaspoon oil. Cook over medium heat 2 to 5 minutes or until heated through, turning frequently. Transfer to serving platter.
Stir chopped parsley, remaining ½ teaspoon lemon peel, remaining ¼ teaspoon salt, and pepper into panko mixture. Spoon seasoned panko over asparagus.
Reprinted with permission from 400 Calorie: Italian by Good Housekeeping. Hearst, 2013.
Nutritional Info *per serving
- Calories 65
- Fat 4 g
- Saturated Fat 1 g
- Sodium 140 mg
- Carbohydrate 7 g
- Fiber 2 g
- Protein 2 g