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Ingredients
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Asparagus
Meyer Lemon Breadcrumbs
Method
Asparagus
- 1
Prep the asparagus
Trim woody ends: hold an asparagus spear near the base and bend until it snaps to remove woody portion, or line up and trim about 1 to 1.5 inches from the bottom. Rinse spears under cold water and pat dry thoroughly with a kitchen towel. Drying is important so they char instead of steaming.
- 2
Season
Place asparagus in a shallow tray or large bowl. Drizzle with 2 tbs extra-virgin olive oil, sprinkle 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Toss to coat evenly so each spear is lightly dressed.
- 3
- 4
Grill the asparagus
Place asparagus perpendicular to the grates (to avoid falling through) or use a grill basket. Grill over direct heat 6–10 minutes, turning occasionally, until spears have blistered spots and char lines and are tender-crisp. Thicker spears take toward 8–10 minutes; thin ones 4–6 minutes. Remove from grill and transfer to a serving platter.
Meyer Lemon Breadcrumbs
- 5
Toast the breadcrumbs
While the grill is heating or immediately after asparagus is on the grill, melt 1.5 tbs unsalted butter in a small skillet over medium heat. Add 3/4 cup breadcrumbs and cook, stirring frequently, until they are golden brown and fragrant, about 3–5 minutes. Watch closely to avoid burning.
- 6
Finish the crumbs
Remove the skillet from heat. Stir in 1 tsp finely grated Meyer lemon zest, 1 tbs Meyer lemon juice, 1 tbs finely chopped flat-leaf parsley, 2 tbs grated Parmigiano-Reggiano (if using), 1/4 tsp red pepper flakes (if using), and 1/4 tsp fine sea salt. Taste and adjust lemon or salt as needed. Let the crumbs rest a minute so butter and lemon meld.
- 7
Top the asparagus
Scatter the warm Meyer lemon breadcrumbs over the grilled asparagus, pressing gently so some crumbs adhere. Serve immediately so crumbs remain slightly crisp. If desired, finish with an additional small squeeze of fresh Meyer lemon juice and a light drizzle (about 1 tsp) of extra-virgin olive oil per serving.