Asparagus with Lemon Vinaigrette and Crumbs
12 g
Protein
285
Calories
12 g
Carbs
22 g
Total Fat
25 min
Prep Time
20 min
Cook Time
4
Servings

Ingredients
- 1 pound fresh asparagus
- Olive oil
- 1 tablespoon butter
- ½ cup panko (Japanese bread crumbs)
- 1 teaspoon lemon zest
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
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
Instructions
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.
For Vinaigrette:
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.
Farm Families

Bonestroo Family
Bonestroo Dairy
Farm to Table
