This asparagus with brioche crumbs is proof that steamed asparagus needs little more than a sprinkling of buttery bread crumbs and lemon zest to shine.
Asparagus with Brioche Crumbs
- Quick Glance
- 10 M
- 10 M
- Serves 4
Bring a pot of salted water to a boil or prepare a steamer set over but not touching simmering water. Cook the asparagus spears until just tender or done to your liking, 1 1/2 minutes or more, depending on the thickness of the spears.
Drain the spears and pat them dry. Transfer the asparagus to a platter.
Meanwhile, melt 1 tablespoon butter for starters in a skillet over medium heat. Add the brioche crumbs along with the lemon zest and cook, stirring frequently, until the crumbs are golden and lightly toasted, 3 to 5 minutes. (You may need to add more butter, depending on just how buttery you like your bread crumbs. If your bread crumbs become a single mass of buttery goodness, you got a little overzealous with the butter and now need to add more crumbs.) Transfer the crumbs to a plate and season with salt and, if desired, pepper.
Scatter the buttery bread crumbs over the asparagus and strew with more lemon zest, if desired. Escort the asparagus to the table and accept accolades. Originally published May 29, 2012.
Recipe Testers' Reviews
This is a wonderfully fresh way to top your vegetables. My family is crazy for asparagus. I couldn’t find any brioche, so I substituted mini croissants. The lemon flavor was subtle and the toasted crumbs were very light. Not much was leftover.
This simple recipe is certainly a keeper as you can adjust the quantities and flavors to suit your taste. The asparagus was steamed until tender crisp.
I usually roast or grill asparagus with just a little olive oil and a sea salt pepper blend and wanted to try something different but still not covered in a heavy sauce. This recipe was perfect for a change.
I used about 1/2 cup of brioche crumbs (the local bread store gave me the day-old brioche rolls at no charge) to half a stick of butter. The lemon zest added a nice hint of flavor but was not strong at all and just complemented the asparagus.
My boys don’t love asparagus but thought this was good and said they would try the same technique on broccoli or green beans.