Photo: Wesual Click
Roasted Asparagus with Toasted Bread Crumbs
6 ingredients
Serves 4.
openrecipes
The best way to trim spears of asparagus is to bend the cut end of each spear until it breaks naturally. The bottom portion will be tough and fibrous; the balance of the spear will be tender. You can cut a thin slice from the base of each spear for a tidier finish. If you have purchased very thick spears, you may also want to peel them lightly to within 2 inches or so of the tip, as the outer skin is sometimes fibrous. Peeling asparagus does not reduce its dietary fiber.
Estimated Nutrition (whole recipe, rough)
702
Calories
20g
Protein
16g
Fat
121g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bread | 1 slice (30g) white | 79 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bunch asparagus, about 1 lb., tough ends removed
- 3 tsp. extra-virgin olive oil
- 2 tsp. minced fresh thyme
- 1/2 cup fresh bread crumbs, from day-old coarse country bread with crusts removed
- 1 tsp. grated lemon zest
- Kosher salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes