Ingredients

The following ingredients have 4 Servings
  • 2 Tbs. unsalted butter
  • 3 Tbs. olive oil
  • 1 lb. (500 g) asparagus, tough ends trimmed
  • Kosher salt and freshly ground pepper
  • 3 garlic cloves
  • 1 Tbs. grated lemon zest
  • 1/2 cup (2 oz./60 g) panko (Japanese bread crumbs)

Instruction

  • Preheat a broiler or preheat an oven to 500°F (260°C).
  • In a large ovenproof fry pan over medium-high heat, melt the butter with 1 Tbs. of the olive oil. Arrange the asparagus in a single layer in the pan and sprinkle with salt and pepper to taste. Sauté the asparagus, turning it frequently, until the asparagus is crisp-tender, 5 to 8 minutes, depending on the thickness of the asparagus.
  • While the asparagus is sautéing, in a mini food processor, combine the garlic, lemon zest, panko and the remaining 2 Tbs. olive oil. Pulse until the garlic is finely chopped and the ingredients are thoroughly combined.
  • When the asparagus is crisp-tender, sprinkle the panko mixture over the asparagus. Transfer the pan to the oven and broil or roast until the topping is golden brown, 1 to 2 minutes.
  • Transfer the asparagus to a serving dish, if desired, or serve directly from the pan. Serve immediately. Serves 4.
  • Williams-Sonoma Test Kitchen