Ingredients

The following ingredients have 6 Servings
  • 2 oz. day-old bread (crust removed, or four 1/2-inch-thick baguette slices)
  • 1 1/2 tbs unsalted butter
  • 1/4 tsp chopped fresh thyme leaves
  • Kosher salt
  • 1 1/2 lb. asparagus (trimmed)
  • 1 tbs extra-virgin olive oil
  • 1 1/2 tsp fresh lemon juice

Instruction

  • Position a rack in the center of the oven and heat the oven to 250ºF. Put the bread in a food processor and pulse until coarse crumbs form. Spread the crumbs on a rimmed baking sheet; bake until they’re dry and lightly crisped, about 20 minutes. Let cool and then grind again in the processor to get a scant 1/4 cup of fine crumbs.
  • Melt the butter in a skillet over moderately low heat. Add the breadcrumbs and thyme. Cook slowly, stirring often, until the crumbs are a uniform deep golden brown, about 18 min. Season with 1/8 tsp. salt and set aside to let cool. The crumbs will crisp as they cool.
  • Raise the oven temperature to 450ºF. Put the asparagus on a baking sheet in a single layer and drizzle with the olive oil. Using your hands, toss the spears to coat evenly with the oil. Season with 1/2 tsp. salt. Roast until the spears are tender and lightly blistered, 12 to 14 min. for medium spears. Transfer them to a platter or individual plates, sprinkle with the lemon juice, and top with the breadcrumbs. Serve immediately.