Roasted Asparagus with Herbed Bread Crumbs

Adapted from The Sprouted Kitchen

I never get tired of new ways to prepare asparagus. This version combines a couple of my favorite methods – roasting at high heat and burying with crunchy breadcrumbs. Though Sara of The Sprouted Kitchen (both the name of her blog and her cookbook) doesn’t recommend making this dish ahead of time for a crowd, I did so with great success. The key is to keep the toasted breadcrumbs separate in a covered container until you’re ready to serve.

  • 1-1/2 cups fresh bread crumbs, made from day old bread (see tips)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon whole grain mustard
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
  • 3 tablespoons olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 pounds asparagus, trimmed
  • 2 garlic cloves, pressed
  • Grated zest of 2 lemons
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 2 hard-boiled eggs, chopped

  • Preheat the oven to 400 degrees F.
  • Stir together the breadcrumbs, mustards, thyme, 1-1/2 tablespoons olive oil, a generous pinch of salt and a few good cranks of pepper. Spread the breadcrumbs evenly on a rimmed baking sheet and toast for 10-12 minutes. Once the breadcrumbs are browned, remove them from the oven and let cool completely. If you’re serving the dish later, transfer the breadcrumbs to a container with a tight-fitting lid until ready to serve.
  • To roast the asparagus, turn the oven temperature up to 425 degrees F. Place the asparagus on the baking sheet and toss with the remaining 1-1/2 tablespoons of olive oil, the garlic, another big pinch of salt and a few more cranks of pepper. Toss gently to coat evenly. Roast until asparagus begins to blister, about 10 minutes.
  • To serve, combine the breadcrumbs with the lemon zest, parsley and Parmesan. Arrange the asparagus on a platter. Top with the breadcrumbs, then finish with the chopped egg.
  • Quick Tips
  • 1. It’s tempting to use the dried breadcrumbs in the canister, I know. Resist. This recipe really isn’t the time to do that. I make breadcrumbs at home from time to time, but since I quadrupled the recipe for a big crowd, the thought of grinding up all that bread sent me running for the hills. Instead, I bought the store-made breadcrumbs from Whole Foods. I’m pretty sure they just take their day old bread, grind it up and sell it. Fine with me. It saves me a step.
  • 2. This dish is terrific warm, but it’s just as tasty at room temp which makes it perfect for a crowd.

Preparation time: 25 minute(s)

Cooking time: 22 minute(s)

Number of servings (yield): 6

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