Side Dish: United States – Charred Asparagus with Lemon-Garlic Gremolata Crumbs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 16 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) asparagus, woody ends trimmed
2 tbsp (30 ml) olive oil, divided
1 / 2 tsp (2.5 ml) kosher salt
1 / 4 tsp (1.25 ml) freshly ground black pepper
1 / 2 cup (50 g) panko breadcrumbs
1 large garlic clove, finely minced
1 lemon, zested and cut into wedges
2 tbsp (15 g) finely grated Parmesan
2 tbsp (8 g) chopped fresh parsley
1 / 4 tsp (1.25 ml) red pepper flakes (optional)

Show original ingredient measurements

1 lb (450 g) asparagus, woody ends trimmed
2 tbsp (30 ml) olive oil, divided
1 / 2 tsp kosher salt
1 / 4 tsp freshly ground black pepper
1 / 2 cup (50 g) panko breadcrumbs
1 large garlic clove, finely minced
1 lemon, zested and cut into wedges
2 tbsp (15 g) finely grated Parmesan
2 tbsp (8 g) chopped fresh parsley
1 / 4 tsp red pepper flakes (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat a grill pan or large skillet over medium-high heat.
Toss asparagus with 1 tablespoon (15 ml) olive oil, salt, and pepper. Cook 4–6 minutes, turning occasionally, until lightly charred and tender-crisp. Transfer to a serving platter.
While asparagus cooks, heat remaining 1 tablespoon (15 ml) olive oil in a small skillet over medium heat. Add panko and toast, stirring, 2–3 minutes until golden. Stir in garlic and cook 30 seconds until fragrant; remove from heat.
Off the heat, mix in lemon zest, Parmesan, parsley, and red pepper flakes (if using). Season to taste with a pinch of salt.
Squeeze a lemon wedge over the asparagus, then shower with the gremolata crumbs. Serve immediately alongside the steak.

Preheat a grill pan or large skillet over medium-high heat.
Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Cook 4–6 minutes, turning occasionally, until lightly charred and tender-crisp. Transfer to a serving platter.
While asparagus cooks, heat remaining 1 tablespoon olive oil in a small skillet over medium heat. Add panko and toast, stirring, 2–3 minutes until golden. Stir in garlic and cook 30 seconds until fragrant; remove from heat.
Off the heat, mix in lemon zest, Parmesan, parsley, and red pepper flakes (if using). Season to taste with a pinch of salt.
Squeeze a lemon wedge over the asparagus, then shower with the gremolata crumbs. Serve immediately alongside the steak.