Asparagus with Crispy Bread Crumbs and Olive Oil

Late summer is a beautiful time to keep things simple in the kitchen—when vegetables are tender, bright, and don’t need much fussing to shine. This recipe for Asparagus with Bread Crumbs and Olive Oil is one of those weeknight treasures: quick, fresh, and a little bit elegant. It’s a reminder that humble ingredients—like asparagus, lemons, and day-old bread—can come together to make something memorable.

We’ve been making this dish alongside sourdough toast, roast chicken, or even just a simple fried egg for a light meal. The contrast of tender asparagus with crunchy, lemony bread crumbs feels like spring and summer on a plate.

Ingredients

• 1 bunch asparagus
• Olive oil
• 1 whole lemon
• Italian seasoned bread crumbs
• Salt

Directions

For the Bread Crumbs

1. In a dry pan over medium-high heat, toast the bread crumbs until golden brown and fragrant.

2. Remove from heat, transfer to a bowl, grate the zest of half of a lemon, and drizzle with 1 tablespoon of olive oil. Toss well to coat.

For the Asparagus

1. Heat a drizzle of olive oil in a large skillet over high heat.

2. Add asparagus and sprinkle with salt. Cook 3–5 minutes, stirring occasionally, until they begin to brown.

3. In the last minute of cooking, splash in an ounce of water and cover briefly to steam until the asparagus is tender.

4. Turn off the heat. Grate the lemon’s zest and juice of half a lemon.

5. Scatter the toasted bread crumbs over the asparagus.

6. Serve immediately while the asparagus is hot and the bread crumbs are crisp.

Serving Notes

This dish pairs beautifully with grilled meats or fish, but it’s also a satisfying vegetarian side. For extra indulgence, add a dusting of Parmesan cheese just before serving. If you’ve got homemade sourdough bread on hand, you can even pulse dried slices into the best bread crumbs you’ll ever taste.

Simple, seasonal, and nourishing—just the way we like to cook here at Bluefield Kitchen.