Roasted Asparagus with Lemony Bread Crumbs

Serving Size: 6
Prep Time:
Total Time:


  • 2 Pound asparagus
  • 2 tsp lemon zest
  • 1 Tbsp chopped flat-leaf parsley
  • 1 cup panko bread crumb
  • 2 garlic cloves, minced
  • 7 anchovy fillet in oil, drained and chopped
  • freshly ground pepper
  • kosher salt
  • 2 Tbsp extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 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