An il Fustino recipe

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Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender -- but not mushy -- texture. To ensure crunchy crumbs, sprinkle them on just before serving.

Serves: 6

Roasted Asparagus with Lemony Breadcrumbs


2 pounds, asparagus - trimmed
1 tablespoon, il Fustino Arbequina EVOO
Coarse salt and freshly ground pepper
2 tablespoons, unsalted butter
1/2 cup, panko
1/2 lemon - juiced and zested
Garnish: 1/2 lemon - cut into wedges


  1. Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
  2. Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
  3. Top asparagus with breadcrumbs, and garnish with lemon.