Asparagus with Breadcrumbs is delicious fresh asparagus made even tastier when covered with the wonderful texture of breadcrumbs lightly flavored with onion and lemon.
I originally shared this recipe in 2014. I’ve recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making old-fashioned asparagus with breadcrumbs is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- fresh asparagus
- olive oil
- breadcrumbs (homemade or store-bought)
- dehydrated minced onions
- lemon zest
- lemon juice
- salt and pepper
Kitchen tools and equipment:
- large skillet with cover (or aluminum foil)
- measuring cups and spoons
- chef’s knife or santoku knife
- cutting board
- slotted spatula
- citrus zester
- serving platter
- serving tongs
How this recipe came to be:
This method of serving asparagus is near and dear to my heart because it’s the way my grandmother used to make it.
That said, I put my own tiny spin to grandma’s vegetable side dish, and I’m certain she would approve.
How many people will this recipe serve?
I guess it depends on how big of asparagus lovers you’re serving.
This dish should be able to serve 6 people without a problem, or it will serve just one if you’re a person like me who simply adores asparagus and can never seem to get enough! LOL
Just be aware that even those who weren’t big asparagus lovers, to begin with, will be asparagus lovers after taking their first bite of this amazing asparagus side dish.
Can frozen or canned asparagus be used for this recipe?
No. Please use fresh only.
It’s best to have the stability and firm texture of the fresh asparagus, so the completed dish is not mushy or mealy.
Use whatever you have on hand.
I’ve used both kinds in the past, but what you’ll see in the featured video are homemade breadcrumbs.
They’re super simple to make.
Whenever you have leftover or stale bread pieces, place them in a large zip-top bag and keep them in the freezer.
Then, when the bag is full, you can either pulse them in a food processor “as is,” or you can lightly toast them first (in a low oven) and then pulse them in a food processor until the crumbs are processed to your desired consistency.
The lightly toasted method is my preferred method.
Additional asparagus recipes:
*Chicken Oscar with White Wine and Crab Meat (shown below)
Chicken Oscar (Kudos Kitchen Style) is tender and juicy breaded chicken breasts topped with mounds of sweet crabmeat, fresh seasonal asparagus, Swiss cheese, and a white wine mustard sauce that completes the dish perfectly!
*Pappardelle with Peas, Asparagus and Mint (not shown)
The fresh flavors of spring burst forth in this easy-to-make dish of Pappardelle with Peas, Asparagus, and Mint.
*Sheet Pan Lemon Ginger Shrimp (shown below)
When dinner needs to be quick and delicious with a minimum amount of clean-up, this Sheet Pan Lemon Ginger Shrimp with Asparagus and Potatoes comes to the rescue, and will please the entire family in less than 30 minutes!
Contrary to popular belief it is very easy being green (and healthy) with this delicious oven-roasted asparagus with avocado hollandaise!
*Grandma’s Asparagus with Breadcrumbs (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s super easy and delicious asparagus side dish recipe.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
ASPARAGUS WITH BREADCRUMBS
- 2 pounds asparagus trimmed
- 4 tablespoons olive oil divided
- 4 tablespoons butter divided
- 1½ teaspoon salt
- ½ teaspoon pepper
- 1 cup breadcrumbs
- ¼ cup dehydrated minced onions
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
- In a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium heat. Add the breadcrumbs and toast, occasionally stirring until lightly browned.
- Add in the dehydrated onion, ½ teaspoon salt, and ¼ teaspoon pepper. Continue stirring until lightly fragrant.
- Add the lemon zest and toast for an additional 30 seconds. Remove to a bowl, and wipe out the skillet.
- Add the remaining butter and oil to the skillet over medium heat and add the trimmed asparagus. Toss the asparagus to coat and season with the remaining salt and pepper stirring occasionally.
- Cover and allow the asparagus to cook for 3-4 minutes.
- Uncover and add lemon juice to the asparagus, tossing lightly.
- Remove the asparagus to a platter and top with the seasoned breadcrumbs. Serve immediately.
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s delicious vegetable side dish recipe as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!