Asparagus with Seasoned Butter Crumbs

Steamed asparagus sprinkled with seasoned butter crumbs with herbs, lemon zest and Parmesan cheese creates a simple and impressive springtime side dish.

I enjoy the farmer’s markets when they’re bursting with fresh crops of locally grown asparagus in late May and June. It’s a sure sign that spring is here! The gorgeous green spears are just waiting to be taken home and turned into something fabulous.

In this recipe tender crisp asparagus gets a little crunch from seasoned breadcrumbs and lots of flavour from bright lemon and Parmesan cheese. Serve this simple and fresh asparagus dish warm or at room temperature and you’ll be in for a great treat.

Quick, easy and super appealing, this side dish compliments many meals including breakfast or brunch.

Ingredients needed

With just a few simple pantry ingredients you can create this asparagus side dish:

• Asparagus
• Butter
• Panko bread crumbs
• Parmesan cheese
• Lemon
• Dried thyme, oregano, salt and pepper

How to make the seasoned butter crumbs

To make the seasoned butter crumbs, combine butter, panko breadcrumbs, Parmesan cheese, lemon zest, thyme, oregano, salt and pepper in a small bowl. If the mixture seems too dry, add a little more melted butter. The crumbs should be moist but still crumbly. The butter-crumbs cover the top of the tender steamed asparagus and fall between the stacked spears to deliver the best citrus-scented asparagus side you have ever tasted.

Asparagus prep and cooking tips

• Buy fresh asparagus that’s firm and bright green
• Wash the asparagus by running it under cold water and brushing off any debris with your fingers
• Take one asparagus spear and bend it to snap off the woody end and use that spear as a marker to slice off the woody ends from the remaining spears
• Don’t discard the woody ends of the asparagus, save them for making soup stock
• Prepare an ice water bath by filling a rectangular baking dish (that will fit the length of the asparagus) with cold water and lots of ice cubes
• Place the asparagus in a wide saucepan with a lid that fits the length of the asparagus and add cold water, just enough to barely cover the asparagus
• Cover and bring to a boil over high medium-heat; as soon as it comes to a full boil, reduce heat to medium and cook for 1 ½ – 2 minutes
• Cooking time of asparagus will always vary depending on the thickness of the spears
• Asparagus should be cooked just until tender, but still have a bite to it – do not overcook
• Use tongs to remove the asparagus to the prepared ice water bath letting them sit for 30 seconds to 1 minute; the shock of cold water stops the cooking and keeps the asparagus bright green
• Transfer the asparagus to a paper towel lined plate to drain before transferring to a platter
• Note: 1 ½ pounds (700g – 800g) of medium-thick asparagus is about 30 – 36 spears, but this will vary, depending on the thickness.

More tips about Ontario asparagus.

Can this asparagus be made ahead?

Yes it can! Since this asparagus side dish tastes ideal at room temperature, you can make it a couple of hours before needed and it will be ready to serve at mealtime.

How do I reheat or use leftovers?

This asparagus dish is best eaten the day it’s made. Leftovers can be eaten cold, or reheated in the microwave for 30 seconds – but do expect a softer texture of asparagus and crumbs. When I have leftovers, I’ll often chop them up and add the asparagus and crumbs to a frittata or scrambled eggs.

Get your fill of asparagus while it’s in season! Try this simple recipe and let me know how you like it!

Here’s another asparagus recipe you might like: Prosciutto Wrapped Asparagus.