Grandma's Recipe of the Month: Asparagus with Toasted Breadcrumbs
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Serves: 3-4
My grandmother's recipe for asparagus, my favorite spring vegetable.
  • 1 pound fresh asparagus, washed and trimmed
  • ½ Meyer lemon
  • 2 tablespoons unsalted butter
  • ⅓ cup panko
  • pinch of kosher salt
  • pinch of ground pepper
  • lemon zest curls (optional garnish)
  1. Using a large skillet, fill with bottom ½-inch deep with water. Cover and bring to a boil.
  2. Add the asparagus, squeeze with the lemon, then add the squeezed fruit to the pan. Cover, lower heat to medium-low and cook until the asparagus is just fork tender, about 4-5 minutes.
  3. While the asparagus is cooking, melt the butter in a small skillet, then add the panko, salt and pepper. Cook, stirring, for about 3 minutes over medium-low heat. The panko browns quickly.
  4. Serve the asparagus and top each serving with an equal amount of the toasted breadcrumbs.
Recipe by Liz The Chef at