Roasted Asparagus with Buttery Lemon Breadcrumbs

I like roasting asparagus at a high temperature because it yields a tender, not mushy, texture. To ensure maximum crispiness of the breadcrumb topping, add it to vegetables just before serving.
Course Side Dishes
Servings 6 people
Calories 133kcal
Author Jan


  • 2 lbs asparagus ends trimmed (about 2 bunches)
  • 2 Tablespoons olive oil
  • 1 teaspoon lemon pepper
  • 1 teaspoon kosher salt
  • 2 Tablespoons unsalted butter
  • 2/3 cups panko Japanese breadcrumbs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1 zest of 1 lemon
  • 2 Tablespoons chopped parsley leaves


  • Preheat the oven to 425 degrees and place a rack in the top third of the oven.
  • Arrange the asparagus on a rimmed baking sheet and drizzle the oil over top. Season with lemon pepper and salt and toss with your hands, ensuring each spear is coated with oil.
  • Spread the asparagus in a single layer and roast for 12-15 minutes or until the spears are tender and slightly blistered. Cooking time may vary depending on the thickness of the stalks. Transfer to a serving platter.
  • Meanwhile, melt the butter in a skillet set over medium heat. Add the panko and cook, stirring frequently, until the crumbs are golden brown and toasted, about 6-8 minutes. Stir in the salt, pepper, and lemon zest. Check the seasonings and adjust, if needed.
  • Top the asparagus with the toasted breadcrumbs and garnish with chopped parsley. Serve with lemon wedges, if desire.


Calories: 133kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 634mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1370IU | Vitamin C: 11.6mg | Calcium: 50mg | Iron: 3.7mg