Asparagus with Lemon Vinaigrette and Crumbs
- 1 pound fresh asparagus
- Olive oil
- 1 tablespoon butter
- ½ cup panko (Japanese bread crumbs)
- 1 teaspoon lemon zest
- 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
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
Snap off tough ends of asparagus. Lightly coat with olive oil.
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.
Whisk together garlic, mustard and lemon juice. Slowly whisk in olive oil. Stir in herbs; season to taste with salt and pepper.
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.