Spring asparagus at its finest — roasted until tender and charred at the tips, finished with a bright lemony brown butter and crispy sourdough breadcrumbs.
Ingredients
- 1½ lb asparagus, woody ends trimmed
- 4 tbsp unsalted butter
- ½ cup sourdough breadcrumbs
- 1 lemon, zested and juiced
- 2 tbsp capers, drained
- 2 tbsp fresh tarragon, chopped
- 2 tbsp fresh chives, chopped
- 2 tbsp olive oil
- ¼ cup Parmesan, finely grated
- Kosher salt and black pepper to taste
Method
Toast the breadcrumbs: In a small skillet over medium heat, melt 1 tbsp butter with a drizzle of olive oil. Add breadcrumbs and toast, stirring frequently, until golden and crisp, about 4–5 minutes. Season with a pinch of salt and set aside.
Roast the asparagus: Preheat oven to 425°F. Toss asparagus with olive oil, salt, and pepper on a sheet pan. Roast for 10–12 minutes until tender and lightly charred at the tips.
Make the lemon brown butter: In a light-colored skillet, melt remaining 3 tbsp butter over medium heat. Swirl the pan as it foams — once it turns golden and smells nutty, about 3–4 minutes, remove from heat immediately. Add capers and the juice and zest of the lemon. It will sizzle — stir quickly to combine.
Plate and serve: Arrange the roasted asparagus on a platter. Spoon the lemon caper brown butter generously over the top. Scatter the toasted breadcrumbs, Parmesan, tarragon, and chives over everything. Serve immediately.
Use day-old Rosemont sourdough for the breadcrumbs — pulse in a food processor and toast fresh. Watch the brown butter carefully once it starts foaming; it goes from golden to burnt quickly. Tarragon is the classic pairing with asparagus, but fresh chervil works beautifully too.
