ASPARAGUS WITH HERBED LEMON CRUMBS

Ingredients

• Asparagus
• 2 cups water
• 1 teaspoon kosher salt
• 1 teaspoon olive oil
• 2 pounds fresh asparagus spears, ends trimmed
• Lemon Herb Crumbs
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large clove garlic, minced
• 2 tablespoons herbs de Provence
• 2 cups soft bread crumbs (made with fresh bread)
• Zest of 1 lemon
• 1 teaspoon coarse ground black pepper
• ¼ cup grated Romano cheese

For asparagus: Bring the water, salt and oil to a boil. Add asparagus spears, lower heat to medium, cook for 3-4 minutes until asparagus are bright green and tender. Drain. Place asparagus in an ovenproof shallow baking dish. (Can be made ahead up to this point, cover with plastic wrap, refrigerate until ready to use.)

For crumbs: In a medium skillet, heat the butter and oil. Add the garlic and herbs. Cook on low heat for 1 minute. Stir in the breadcrumbs. Cook, stirring often, for 3-4 minutes until crumbs are golden brown. Remove pan from heat and stir in the lemon zest, pepper and grated cheese. Sprinkle the asparagus with crumbs, bake in preheated 400o oven for 5-8 minutes until asparagus are heated through. Serves 6-8.

TIP:

When choosing asparagus, find bunches that have tight tips and are about ½" thick. When they are too thick, the asparagus are tough. Too thin, they have little flavor.

For ease in cutting asparagus evenly, remove the top rubberband from the asparagus, and gently tap the tips on work surface so that they are even. Cut the asparagus 2 inches from the bottom of the bunch (usually just below the second rubberband, if there is one).

Find more recipes like this one in my book, Small Parties, available for Kindle.