Spring is here. Easter is upon us. If your looking for a great side dish to include on your Spring and/or Easter table that uses the great flavors and produce of early-Spring, here's one I think you'll like.
This week's Recipe of the Week is Pan-Roasted Asparagus from the Williams-Sonoma Taste blog. This is a relatively easy side dish, with a ton of flavor. Garlic and lemon zest go great with asparagus. And panko bread crumbs add a nice crunch.
This recipe comes together in about 15 minutes. You'll need just a few minutes to trim the tough ends of your asparagus and zest a tablespoon's worth of lemon zest. The asparagus gets an initial pan-sear - about 5-8 minutes - in some butter and olive oil. Use a pan that can be transferred to the oven. Think cast iron, perhaps?
While the asparagus is sautéing (or just before), combine the garlic, lemon zest, panko and the remaining olive oil in a food processor. It's not a ton, so a mini food processor should work just fine. Pulse the food processor until the garlic is finely chopped and the ingredients are thoroughly combined.
You sprinkle the panko mixture over the asparagus once the asparagus gets to crisp-tender (cooked through, but still firm enough to slightly resist your bite). Transfer the pan to the oven and broil or roast (at 500 degrees) until the topping is golden brown. This should only take about a minute or two. Then it's ready to serve.
In case you aren't familiar with it, the Williams-Sonoma Taste blog is a good one. It shares a variety of recipes, techniques, entertainment ideas, and even some do-it-yourself advice...with a minimum amount of sales-pitch (they are a retailer after all). It's a really good blog definitely worth checking out.
Can you tell I love asparagus? It's particularly good in the early Spring from March to May. I am always searching for quick side dishes - especially those that include fresh Spring produce like asparagus. If you are too, I say try this one. You'll love it!
HAVE A WONDERFUL EASTER!