Ohhhhhhhh. Lets talk about asparagus. Lets talk about how not enough people talk about asparagus. As in, I think they should talk about it everyday. In every conversation. Sentences beginning and ending with the word asparagus.
Us folks at Food and the City have issues, we know this. Call it addictive behavior, but when we start to love something, we freaking love it. Like LOVE IT. Too much. And then we assault your faces with it.
Also! Be sure to come back tomorrow for another asparagus recipe! You know, if you haven't had enough asparagus talk in your life yet. It's spicy, nutty, and oh so amazing! Here's a quick preview below!
Crispy Panko Meyer Lemon Asparagus
1/2 lb Asparagus (We used half of a 1lb package of the frozen stuff, because, fall.)
1/8 cup (about 2 tablespoons) Panko Breadcrumbs
1/2 Meyer Lemon, zest'd and squeezed
Preheat oven to 400. Thaw your frozen asparagus on the counter for 15 minutes, or if you're using the fresh stuff, wash and trim the ends. Add the panko breadcrumbs and lemon zest to shallow dish and toss to combined. Crack and slightly beat the egg in another, then add in the squeezed lemon juice. Whisk until incorporated.
Coat each asparagus spear in the egg/lemon and then in the breadcrumb mixture. Line in a single layer on a greased baking sheet and bake for 10 minutes.
Serve with additional lemon slices and enjoy!