This refined Asparagus with Meyer Lemon Breadcrumbs is made with tender green spears, toasted panko, nutty Pecorino Romano, and the floral zest of seasonal Meyer lemons. The result is a vibrant spring dish where the grassy snap of the vegetable is enveloped in a buttery, golden crunch that tastes like sunshine on a plate. It is an elegant yet effortless side dish, perfectly suited for an Easter brunch or a light vernal dinner for the whole family.
Jump to RecipeAsparagus with Meyer Lemon Breadcrumbs Ingredients
The Vegetables:
- 2 pounds Asparagus: Trimmed of woody ends. Look for stalks of medium thickness for the best snap.
- 2 tablespoons Unsalted Butter: For coating the cooked spears.
- Kosher Salt & Black Pepper: For seasoning the water and the final dish.
The Meyer Lemon Topping:
- 2 tablespoons Unsalted Butter: For toasting the crumbs.
- 1/2 cup Panko Breadcrumbs: Japanese-style breadcrumbs provide a lighter, crispier texture than traditional crumbs.
- 1 teaspoon fresh Thyme: Chopped fine for an earthy herbal note.
- 3 tablespoons grated Pecorino: A salty, sharp sheep’s milk cheese that stands up to the lemon.
- 2 tablespoons fresh Chives: Chopped for a mild onion bite.
- 2 teaspoons Meyer Lemon Zest: Essential for that sweet, floral citrus aroma that distinguishes this dish from standard lemon asparagus.
How To Make Asparagus with Meyer Lemon Breadcrumbs
- Toast the Breadcrumbs: In a skillet over medium heat, melt 2 tablespoons of butter. Add the panko breadcrumbs and the chopped thyme. Cook, stirring constantly, until the crumbs are a deep golden brown and fragrant, which should take about 3 to 6 minutes. Watch closely, as panko can burn in seconds.
- Flavor the Topping: Remove the skillet from the heat immediately. Stir in the grated Pecorino, chopped chives, and fresh Meyer lemon zest. Season with salt and pepper to taste. Set this crunchy mixture aside.
- Blanch the Asparagus: Bring a large pot of salted water to a rolling boil. Add the trimmed asparagus and cook until crisp-tender, about 2 to 4 minutes depending on the thickness of the stalks. They should be bright green and have a slight bite, not be mushy.
- Butter and Season: Drain the asparagus well. While still hot, toss the spears with the remaining 2 tablespoons of butter and a pinch each of salt and pepper until glossy and coated.
- Assemble and Serve: Transfer the glistening asparagus to a serving platter. Generously heap the Meyer lemon breadcrumb mixture over the top. Serve immediately while the crumbs are crisp and the vegetable is warm.
Recipe Tips
- Meyer Lemon vs. Regular Lemon: Meyer lemons are a cross between a lemon and a mandarin orange, making them sweeter and less acidic with a distinct floral scent. If you can’t find them, use a mix of regular lemon zest and a tiny pinch of orange zest to mimic the flavor.
- The Woody Ends: To trim asparagus perfectly, hold the spear at the base and bend it until it snaps naturally. It will break exactly where the woody part ends and the tender part begins.
- Make Ahead Strategy: You can toast the breadcrumb mixture up to 2 hours in advance. Leave it at room temperature. Blanch the asparagus just before serving to maintain the temperature and texture.
- Don’t Overcrowd the Skillet: When toasting the panko, ensure they are in a thin layer so they brown evenly rather than steam.
What To Serve With Asparagus
- Poached Eggs: This dish makes a fantastic brunch base; the yolk mixes with the breadcrumbs for a rich sauce.
- Seared Scallops: The citrus notes pair beautifully with delicate seafood.
- Roast Chicken: A light and crispy side that complements a Sunday roast.
- Spring Risotto: Serve alongside a creamy pea or leek risotto for texture contrast.
How To Store Asparagus with Breadcrumbs
- Refrigerate: Store leftovers in an airtight container for up to 2 days. Be aware that the breadcrumbs will absorb moisture from the asparagus and lose their crunch.
- Reheat: To serve leftovers, place them on a baking sheet in a 350°F oven for 5-8 minutes. This helps re-crisp the topping slightly.
- Freeze: Freezing is not recommended as the asparagus will become mushy and the topping soggy upon thawing.
Asparagus with Meyer Lemon Breadcrumbs Nutrition Facts
- Calories: 140 kcal
- Fat: 10g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 5g
- Vitamin C: 15% DV
Nutrition information is estimated per serving.
FAQs
Yes, Parmesan is a great substitute. It is slightly nuttier and less salty than Pecorino, so you may want to add an extra pinch of salt to the breadcrumb mix.
As written, it contains panko (wheat). To make it gluten-free, simply swap the panko for gluten-free breadcrumbs or crushed gluten-free crackers.
Butter has a low smoke point and panko is dry. Once they start to turn color, the process speeds up rapidly. You must stir constantly and remove the pan from the heat before they look completely done, as the residual heat continues the cooking process.
Asparagus with Meyer Lemon Breadcrumbs Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy4
servings10
minutes10
minutes140
kcalCrisp-tender asparagus topped with a buttery, zesty crunch of toasted panko, herbs, and Pecorino cheese.
Ingredients
2 lbs asparagus, trimmed
4 tbsp unsalted butter (divided)
1/2 cup panko breadcrumbs
1 tsp fresh thyme, chopped
3 tbsp grated Pecorino cheese
2 tbsp fresh chives, chopped
2 tsp Meyer lemon zest
Salt and black pepper
Directions
- Melt 2 tbsp butter in a skillet over medium heat.
- Add panko and thyme; toast until golden (3-6 mins).
- Remove from heat; stir in Pecorino, chives, zest, salt, and pepper.
- Boil asparagus in salted water until crisp-tender (2-4 mins).
- Drain asparagus and toss with remaining 2 tbsp butter, salt, and pepper.
- Transfer to a platter and top with the breadcrumb mixture.
- Serve immediately.
Notes
- Watch the panko closely to prevent burning.
- Add the cheese off the heat to prevent it from melting into a clump.
- Snap woody ends off asparagus for the best texture.
- Use regular lemon zest mixed with orange zest if Meyer lemons are unavailable.
