Pan-Roasted Asparagus with Garlic and Lemon Zest

In Season, Recipes, Sides, Spring

Pan-Roasted Asparagus with Garlic and Lemon Zest

A lovely way to celebrate the imminent arrival of spring is to serve fresh asparagus, which is at its best
between March and May. The best way to trim spears of asparagus is to bend the thick end of each spear until it breaks. You can cut a thin slice from the base of each spear for a more finished presentation.

 

Pan-Roasted Asparagus with Garlic and Lemon Zest

 

2 Tbs. unsalted butter

3 Tbs. olive oil

1 lb. (500 g) asparagus, tough ends trimmed

Kosher salt and freshly ground pepper

3 garlic cloves

1 Tbs. grated lemon zest

1/2 cup (2 oz./60 g) panko (Japanese bread crumbs)

 

Preheat a broiler or preheat an oven to 500°F (260°C).

 

In a large ovenproof fry pan over medium-high heat, melt the butter with 1 Tbs. of the olive oil. Arrange the asparagus in a single layer in the pan and sprinkle with salt and pepper to taste. Sauté the asparagus, turning it frequently, until the asparagus is crisp-tender, 5 to 8 minutes, depending on the thickness of the asparagus.

 

While the asparagus is sautéing, in a mini food processor, combine the garlic, lemon zest, panko and the remaining 2 Tbs. olive oil. Pulse until the garlic is finely chopped and the ingredients are thoroughly combined.

 

When the asparagus is crisp-tender, sprinkle the panko mixture over the asparagus. Transfer the pan to the oven and broil or roast until the topping is golden brown, 1 to 2 minutes.

 

Transfer the asparagus to a serving dish, if desired, or serve directly from the pan. Serve immediately. Serves 4.

 

Williams-Sonoma Test Kitchen

 

 

Wine Pairing

 

This dish pairs well with soft, minerally, medium-bodied white wines from our Wine Club.

9 comments about “Pan-Roasted Asparagus with Garlic and Lemon Zest

  1. Ingredient Spotlight: Asparagus | Williams-Sonoma Taste

  2. > Foodies-cooking

  3. Judith Tibbetts

    So glad to hear from you. Want you to know how much I enjoy my beautiful Ormonde porcelan china I purchased from you a few years back. It never ceases to thrill me as I view the different veggie scenes.
    Thanks again,
    \Judy Tibbetts

    Reply
  4. Marjorie D. Nepomuceno

    Got another veggie recepies to cook for myself. These Asparagus looks so yummy and I will do it right now. Yum yum yum….

    Reply
  5. LEO

    to begain with i do enjoy asparagus and this pan of it looks so yummy ill try it for my meal to night thanks so much

    Reply
  6. Barb

    I didn’t have asparagus on hand, so I tried it with green beans and cauliflower florets (individually, not together. We had a fire outside, so I finished the veggies off in baskets on the grill and served them with freshly caught, grilled walleye filets. Oh, my, a new family favorite! I squeezed the juice from the now naked lemon on the leftovers. Can’t wait to try it inside with asparagus. Thank you for this recipe.

    Reply

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