Monday, April 12, 2010

Broiled asparagus with buttery bread crumbs

I wanted something different than roasted asparagus with olive oil and garlic. This was good for a change.

adapted from Serious Eats

1.5 pounds asparagus
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
Zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon Dijon mustard
3/4 teaspoon Kosher salt, divided
Freshly ground black pepper
2 tablespoons butter
1/2 cup dry breadcrumbs
1 clove garlic, crushed with a chef's knife

Wash, dry and trim off the woody bottom portion of the asparagus.
In a long, shallow dish, combine the olive oil, vinegar, lemon zest and juice, mustard, 1/2 teaspoon of the salt and the pepper, and crushed clove of garlic. Add the asparagus and toss to coat. Marinate at room temperature for at least 30 minutes, or in the fridge for as long as you like. (I marinated mine for several hours in the fridge)
Heat the broiler, arrange asparagus in a single layer on a broiler pan. Broil for 5-8 minutes (but watch closely, because you don't want them to burn).
Meanwhile, melt the butter in a small skillet over medium-high heat. Add the breadcrumbs and remaining 1/4 teaspoon salt and cook, stirring often, until the crumbs take on an amber color and smell like you couldn't possibly resist eating them by the spoonful. Serve the asparagus with crumbs sprinkled overtop.

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