Asparagus with Lemon Vinaigrette and Crumbs

12 g
12 g
22 g
Total Fat
25 min
Prep Time
20 min
Cook Time



  • 1 pound fresh asparagus
  • Olive oil
  • 1 tablespoon butter
  • ½ cup panko (Japanese bread crumbs)
  • 1 teaspoon lemon zest

Lemon Vinaigrette

  • 1 small clove garlic
  • 1 teaspoon Dijon-style mustard
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh herbs (basil, chervil, tarragon, chives, dill)
  • Salt and pepper
  • 1 cup shaved Parmesan cheese, divided

Nutrition Facts

per serving

Calories: 285
Protein: 12 g
Carbohydrate: 12 g
Fiber: 3 g
Total Fat: 22 g
Saturated Fat: 8 g
Cholesterol: 33 mg
Calcium: 60% DV
Sodium: 474 mg


For the asparagus:

  1. Snap off tough ends of asparagus. Lightly coat with olive oil.
  2. In a skillet over medium heat, melt butter. Add panko and cook, stirring frequently, until deep golden brown. Remove from heat and stir in lemon zest.

For the vinaigrette:

  1. Whisk together garlic, mustard and lemon juice. Slowly whisk in olive oil. Stir in herbs; season to taste with salt and pepper.

To serve:

  1. Grill asparagus over medium-hot heat, turning often, until barely tender. Remove to serving platter; drizzle with vinaigrette. Sprinkle with panko and Parmesan cheese. Serve with extra cheese. Serves 4.