Easy way to dress up asparagus -- for an everyday meal or a gala occasion.
1 large shallot, finely chopped
2 tablespoons plus 2 teaspoons olive oil
2 slices white bread
2 pounds asparagus, trimmed
3/4 teaspoon salt
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped parsley
1 tablespoon lemon juice
Lemon wedges (optional)
1. Preheat oven to 400 degrees F. In 1-quart saucepan, cook shallot in 2 tablespoons olive oil over medium-low heat until golden, about 6 minutes. Remove saucepan from heat; cool slightly.
2. Tear bread into small crumbs. Spread crumbs on jelly-roll pan and bake 3 to 6 minutes until golden.
3. In 12-inch skillet, heat 1 inch water to boiling over high heat. Add asparagus and 1/2 teaspoon salt; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 5 to 10 minutes until asparagus spears are tender; drain. Place asparagus in shallow, broiler-safe dish; drizzle with 2 teaspoons olive oil.
4. Preheat broiler if manufacturer directs. In medium bowl, toss bread crumbs with Parmesan cheese, parsley, lemon juice, shallot mixture, and 1/4 teaspoon salt. Sprinkle bread-crumb mixture over asparagus. Place dish in broiler 5 inches from source of heat; broil about 3 minutes or until lightly browned. Transfer to platter to serve, if you like. Serve with lemon wedges.
(based on individual servings)
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 4 mg
Sodium: 300 mg
Carbohydrates: 8 g
Protein: 5 g
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