Q1: What are Meyer lemons and can I use regular lemons instead?

Meyer lemons are a beautiful, seasonal citrus fruit that are a cross between a lemon and a mandarin orange. They are sweeter, less acidic, and have a more floral, complex aroma than regular lemons. If you can't find them, you can absolutely use the zest of a regular lemon instead.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes! The best make-ahead component is the breadcrumb topping. You can prepare it completely up to three days in advance and store it in an airtight container. Then, on the day of your dinner, the asparagus will take just a few minutes to cook.

Q3: Can I roast the asparagus instead of boiling it?

Yes, absolutely! Roasting is another fantastic method that will result in a deeper, more caramelized flavor. Simply toss your trimmed asparagus with olive oil, salt, and pepper and roast in a hot, 400°F oven for about 10-15 minutes, until tender and slightly browned. Then, transfer it to your platter and top with the prepared breadcrumbs.

Q4: Can I use a different kind of cheese?

Yes! This classic dish would also be fantastic with other salty, nutty, and hard cheeses, like a Parmigiano-Reggiano or an aged Asiago.

Q5: What is the best way to trim asparagus?

The easiest and most foolproof method is to simply take one of your asparagus stalks and hold it with both hands. Gently bend the stalk, and it will naturally snap at the exact point where the tough, woody bottom ends and the tender, delicious spear begins. You can then line up all your other asparagus stalks and use a sharp knife to trim them all to that same length.

Crispy Asparagus with Meyer Lemon Breadcrumbs

Asparagus with Meyer Lemon Breadcrumbs (A 15-Minute Side!)

A simple and elegant recipe for a delicious side dish of Roasted Asparagus topped with Meyer Lemon Breadcrumbs. Fresh asparagus spears are quickly blanched in boiling water until crisp-tender, then tossed with butter. The dish is finished with a crunchy, savory topping made from panko breadcrumbs toasted in butter with fresh thyme, and then tossed with Pecorino cheese, chives, and the bright zest of a Meyer lemon.

Author: Evelyn

Ingredients

2 tablespoons butter, plus 2 more tablespoons
1/2 cup panko breadcrumbs
1 teaspoon chopped fresh thyme
3 tablespoons grated pecorino cheese
2 tablespoons chopped chives
2 teaspoons Meyer lemon zest
Kosher salt and freshly ground black pepper
2 pounds asparagus, trimmed

Instructions

First, make the breadcrumb topping. Melt 2 tablespoons of butter in a skillet over medium heat. Add the panko and chopped thyme and cook, stirring, for 3 to 6 minutes, until the breadcrumbs are browned and toasted.
Remove the skillet from the heat and stir in the grated pecorino, chopped chives, and Meyer lemon zest. Season the mixture with salt and pepper and set it aside.
Bring a large pot of salted water to a boil. Add the trimmed asparagus and cook for 2 to 4 minutes, until it is crisp-tender.
Drain the asparagus well and return it to the pot, off the heat.
Add the remaining 2 tablespoons of butter to the hot asparagus and toss to coat. Season with a pinch of salt and pepper.
Transfer the asparagus to a serving platter and top with the prepared panko mixture. Serve immediately.

Notes

This is a very quick and easy side dish that is perfect for a holiday meal like Christmas or Thanksgiving, or for a simple weeknight dinner.
The breadcrumb topping is made separately and sprinkled on at the end, which is a key step to ensure it stays crunchy.
Meyer lemons are sweeter and less acidic than regular lemons, providing a unique floral and citrusy note to the dish.
Blanching the asparagus briefly in boiling water is a quick way to cook it while keeping it vibrant green and crisp-tender.

Find it online: https://cookupjoy.com/asparagus-with-meyer-lemon-breadcrumbs/