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Easy, make-ahead and super delicious, this Asparagus with Lemon Parsley Panko is the healthy side that everyone will love!
The recipe says that this Asparagus with Lemon Parsley Panko will serve four. That's "normal people" serving size. Me, I could eat this as a whole meal and then the serving size would be one. Just saying...
This is not the post I intended for today. In fact I have another one all set to go BUT - I happened to stop at three local grocery stores in the past two days and saw this:
and this:
and this:
How could I resist? If your family's anything like ours, you probably have lots of special occasions coming up. There's Easter right around the corner, graduations, Mother's Day, spring dinner parties, wedding showers and on and on, right?
These seasonal low prices, make it the perfect time for a super delicious, healthy, make-ahead Asparagus with Lemon Parsley Panko recipe. I threw several bundles in my cart - Asparagus with Lemon Parsley Panko is now definitely on our Easter menu!
I like to keep my veggie dishes fairly simple, allowing their delicious, natural flavor to shine. This recipe's easy and full of flavor, but the best part is; there's minimal last minute fussing. Throw the green stalks in a pot of simmering water for a few minutes earlier in the day, then drain and plunge into icy water. Drain once more and you're done with the asparagus, except for a minute or two of warming, just before serving.
The lemon parsley panko crumbs? Again, easy peasy! Panko crumbs (Japanese bread crumbs, available in the Asian section of most larger grocery stores) are tossed with melted butter, finely shredded lemon zest and fine chopped parsley. This crisp, buttery, fresh tasting garnish can also be prepared a few hours ahead.
Just before serving, melt a bit of butter in a pan. Add a squeeze of lemon juice and the already crisp-tender asparagus, and simply toss for a minute or two till warm. Find a pretty platter to plate your beautiful green spears, top with the golden crumbs and you've got a company-worthy Asparagus with Lemon Parsley Panko that's easy enough to serve any day of the week!
- 1 pound fresh asparagus
- 4 teaspoons butter divided
- ½ cup panko crumbs*
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons fresh lemon juice
- ½ teaspoon kosher salt
- freshly ground black pepper to taste
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Snap or cut tough lower ends off of asparagus spears. If you hold an asparagus spear at the lower end with one hand and about half way up the stalk with the other and bend the stalk, it will generally snap at the point where the tender and tougher areas meet. I usually snap one this way and then cut the others at about the same place.
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Set a large strainer in your sink. Fill a medium-size bowl with water. Add a cup of ice cubes. Set aside.
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Heat a large pot of water until rapidly boiling. Add one teaspoon kosher salt and stir. Add asparagus and set a timer for 2-4 minutes. Cook until crisp-tender. Very slender stalks will barely take 2 minutes, thicker ones can take up to 4 minutes.
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As soon as asparagus is crisp-tender, drain well, then immediately plunge into the prepared iced water. This will stop the cooking process and prevent the asparagus from becoming wilty.
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Drain well again. Roll asparagus in a clean kitchen dish towel and pat lightly. If making ahead, remove asparagus from the towel and wrap with several thicknesses of paper toweling. Place wrapped asparagus in a plastic storage bag and refrigerate for up to 6 hours.
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For the panko crumbs, heat butter in a small sauté pan until melted. Add panko crumbs and cook for 1 minute, stirring continuously. Remove from heat and cool slightly. Add lemon zest and parsley. Set aside. (Can be made several hours in advance. Cover and store in a airtight container when cool.)
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When ready to serve, melt remaining 2 teaspoons butter in a large skillet. Add lemon juice and swirl pan to mix. Add asparagus, ½ teaspoon kosher salt (more to taste) and freshly ground black pepper. Toss to coat asparagus with butter mixture. Heat till asparagus is hot, about 1-2 minutes. Transfer to a serving platter and sprinkle with prepared panko crumbs.
Panko crumbs are Japanese bread crumbs. They used to be a little harder to find, but these days, most larger grocery stores carry them in the Asian section. You can also find them online.
Dianne Johnson says
Will be making this very soon, thanks !!!!!
Lindsay @ The Café Sucre Farine says
Enjoy, Dianne!
Coleen says
I can't believe I missed this post? This looks fantastic and asparagus has been $0.97/lb at my local Wal-Mart lately. Can't wait to try it.
sue|theviewfromgreatisland says
This is the perfect spring side dish, love the pics! And I'm jealous of your winner!!
Beverley Press says
Chris this is such a fresh seasonal dish and who can resist those prices, I can't! Thank you also to your talented husband for the beautiful photographs xoxo
Beverley Press says
I was trying to give this recipe a rating of 5 stars but something went wrong xoxo
Susan says
It seems I always put asparagus on a holiday/birthday/celebration menu we love it so much. What a delicious preparation and I can't wait to try the lemon panko garnish! Happy Easter!
Chris Scheuer says
Thanks Susan! Have a wonderful celebration - Happy Easter!
Maureen | Orgasmic Chef says
I love asparagus and if I'd seen any at that price, I would have bought enough to weigh a ton by the weekend. It's never that price here and the bunches we get are 1/3 that size. I would have been in heaven.
Those lemony panko-y asparagus would be all I'd want.
Chris Scheuer says
Me too! I think I could eat my weight in some veggies!
Cuisinedeprovence says
Wonderful recipe! But what really makes me jealous are how little you have to pay for such great quality asparagus. Here in Provence we pay like four times as much....
Wishing you a very Happy Easter!
Barbara
Chris Scheuer says
That's sad Barbara! But it's so worth it; the flavor is so .... spring!
Sam @ My Carolina Kitchen says
Your crunchy panko lemon topping is genius. It makes such a lovely dish and very different. Hope you & your family have a blessed Easter.
Sam
Chris Scheuer says
Thanks so much Sam! Have a joyous Easter too!
Liz says
This is exactly the kind of side I love for the holidays! Easy, but kicked up a notch from the usual bag of frozen veggies. Hope you have a marvelous Easter, Chris!!! xo
Chris Scheuer says
Thanks Liz, you too. We're enjoying a sunny Easter-y weekend with mild temps and lots of green things popping out all over.
Betty says
It's hard to pass up asparagus at those prices! It won't be long before it will be available locally here, and I am so looking forward to it. I love your simple and elegant preparation- the beauty and freshness really shine! 🙂
Chris Scheuer says
Thanks so much Betty. Some vegetables really shine all by themselves.
Susan says
I love this easy preparation for one of Spring's best offerings! And, it is so perfect for Easter.
Happy Easter!
Chris Scheuer says
Happy Easter to you too Susan!
Pondside says
Thank you! I haven't noticed asparagus on special here on the prairies yet but it will be worthy he splurge. I can just taste this
Chris Scheuer says
It is so spring, when asparagus comes around!
regina says
little bit
regina says
why doesn't shedding a lit of that winter weight and a new recipe from Chris seem to go together?;);):):):):)
Chris Scheuer says
Haha! Just wait, you'll see 🙂
Angie@Angie's Recipes says
wow those green asparagus are soooooooo fresh! I love your beautiful platter too.
Happy Easter to you and yours, Chris.
Angie
Helen says
So pretty; looks delicious and I have everything needed to try the recipe except that gorgeous platter. Thanks.
G says
This is definitely elegant, and your platter is beautiful! Just perfect for spring and Easter in particular. Wishing you a wonderful Easter!
Chris Scheuer says
You too G. He is Risen!
Laura (Tutti Dolci) says
I love that lemon panko topping, what a great side dish for Easter!
Chris Scheuer says
Thanks Laura, panko is just magical to me!
Chris Scheuer says
Thanks Laura! It's such a fresh flavor!