This Asparagus with Meyer Lemon Breadcrumbs Recipe is a bright and textural recipe, which features crisp panko and floral Meyer lemon zest. It’s the perfect spring side dish, ready in about 15 minutes.
Jump to RecipeAsparagus with Meyer Lemon Breadcrumbs Recipe Ingredients
The Crunchy Topping
- 2 tablespoons butter (for toasting)
- 1/2 cup panko breadcrumbs
- 1 teaspoon chopped fresh thyme
- 3 tablespoons grated Pecorino Romano cheese
- 2 tablespoons chopped fresh chives
- 2 teaspoons Meyer lemon zest
- Kosher salt and freshly ground black pepper
The Asparagus
- 2 pounds fresh asparagus, woody ends trimmed
- 2 tablespoons butter (for tossing)
- Salt and pepper
How To Make Asparagus with Meyer Lemon Breadcrumbs Recipe
- Toast the breadcrumbs: Heat 2 tablespoons of butter in a skillet over medium heat. Add the panko breadcrumbs and chopped thyme. Cook, stirring constantly, until the crumbs are deep golden brown and toasted, about 3 to 6 minutes. Watch closely as panko can burn quickly.
- Season the crumbs: Remove the skillet from the heat immediately. Stir in the grated Pecorino cheese, chopped chives, and Meyer lemon zest. Season with salt and pepper to taste. Set this mixture aside.
- Cook the asparagus: Bring a large pot of salted water to a boil. Add the trimmed asparagus spears. Cook until they are crisp-tender, about 2 to 4 minutes depending on the thickness of the stalks. Do not overcook them; they should still have a snap.
- Drain and dress: Drain the asparagus well in a colander. Return the hot asparagus to the empty pot or a bowl. Toss with the remaining 2 tablespoons of butter and a pinch each of salt and pepper until coated and glossy.
- Serve: Transfer the buttered asparagus to a serving platter. Generously top with the reserved Meyer lemon breadcrumb mixture just before serving to maintain the crunch.
Recipe Tips
- Meyer Lemons vs. Regular Lemons: Meyer lemons are a cross between a lemon and a mandarin orange. They are sweeter, less acidic, and have a distinct floral aroma compared to standard lemons. If you can’t find them, use a regular lemon mixed with a tiny pinch of sugar to mimic the sweetness.
- Panko vs. Regular Breadcrumbs: You must use Panko (Japanese style) breadcrumbs for this recipe. They are lighter and flakier than standard breadcrumbs, providing the necessary crunch that contrasts with the tender vegetable.
- Pecorino vs. Parmesan: Pecorino is a sheep’s milk cheese that is saltier and tangier than Parmesan. It pairs beautifully with the lemon. If you find it too strong, Parmesan is a perfectly fine substitute.
- Trimming Asparagus: To find the natural breaking point of asparagus, hold a spear at the base and in the middle, then bend it until it snaps. Discard the woody bottom end.
- Timing: This dish relies on texture. If you make it ahead, keep the crumbs separate and sprinkle them on at the very last second so they don’t get soggy from the steam of the asparagus.
What To Serve With Asparagus with Meyer Lemon Breadcrumbs Recipe
This elegant side dish fits perfectly on a spring dinner table.
- Roasted Lamb: A classic Easter pairing.
- Seared Scallops: The citrus notes complement seafood perfectly.
- Risotto: Serve alongside a creamy Parmesan risotto.
- Poached Eggs: This makes for a fantastic light brunch.
How To Store Asparagus with Meyer Lemon Breadcrumbs Recipe
- Refrigerate: Store leftovers in an airtight container for up to 3 days. However, be aware that the breadcrumbs will lose their crunch and become soft.
- Reheat: Reheat briefly in the oven or air fryer to try and crisp the topping back up. Microwave reheating will result in mushy topping.
- Freeze: Freezing is not recommended. Asparagus texture degrades significantly when frozen after cooking.
Asparagus with Meyer Lemon Breadcrumbs Recipe Nutrition Facts
- Calories: 140
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 250mg
- Total Carbohydrates: 10g
- Dietary Fiber: 3g
- Sugar: 2g
- Protein: 5g
Nutrition information is estimated per serving (based on 6 servings).
FAQs
Can I roast the asparagus instead?
Yes. Toss the raw asparagus in olive oil and roast at 400°F for 10-15 minutes instead of boiling. Top with the prepared crumbs after roasting.
Is this gluten-free?
As written, no (panko is wheat). To make it gluten-free, simply use certified gluten-free panko breadcrumbs or crushed gluten-free crackers.
Can I use dried herbs?
Fresh herbs are best here, especially the chives. Dried thyme can be used (use 1/3 teaspoon), but there is no good dried substitute for the fresh chives or lemon zest.
Asparagus with Meyer Lemon Breadcrumbs Recipe
Course: Side DishCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
6
minutesCalories
140
kcalA vibrant spring side dish featuring tender asparagus spears topped with a crunchy, buttery, cheesy panko crumble infused with floral Meyer lemon zest.
Ingredients
2 lbs asparagus
4 tbsp butter (divided)
1/2 cup panko
1 tsp thyme
3 tbsp Pecorino cheese
2 tbsp chives
2 tsp Meyer lemon zest
Directions
- Melt 2 tbsp butter; toast panko and thyme until brown.
- Remove from heat; stir in cheese, chives, and zest.
- Boil asparagus in salted water until crisp-tender (2-4 mins).
- Drain asparagus; toss with remaining 2 tbsp butter.
- Season with salt and pepper.
- Top with breadcrumb mixture and serve.
Notes
- Meyer lemons are sweeter than regular lemons; if using regular, reduce zest slightly.
- Do not overcook the asparagus; it should still have a bite.
- Add the topping at the last second to maintain the crunch.
