Ingredients
- 3 tablespoons butter
- 1/4 cup panko crumbs
- 1 teaspoon thyme
- 1 -1/2 tablespoons parmesan cheese, grated
- 1 tablespoon chives, chopped
- 1 -1/2 tablespoon lemon zest
- Dash of salt and pepper
- 1 pound asparagus
Directions
- Heat 1 tablespoons of butter in a skillet over medium heat until melted. Add 1/4 cup of panko crumbs and 1 teaspoon of chopped thyme and cook, stirring until browned, 3-6 minutes.
- Remove from the heat and stir in 1 -1/2 tablespoons of grated Parmesan cheese, 1 tablespoons chopped chives and 1 -1/2 tablespoons of lemon zest; season with salt and pepper and set aside.
- Cook 1 pound of trimmed asparagus in salted boiling water until crisp-tender, 2-4 minutes. Drain and toss with the 2 tablespoons of butter and a pinch of salt and a pinch of pepper. Transfer to a platter and top with the panko mixture. Squeeze fresh lemon on top and garnish with lemon zest.