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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 ounces day-old french bread or other firm white bread, sliced |
1 garlic clove, peeled and halved |
1 tablespoon unsalted butter |
1 tablespoon white wine vinegar |
2 teaspoons extravirgin olive oil |
1 teaspoon grated lemon rind |
2 teaspoons fresh lemon juice |
1 medium shallot, peeled and minced |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 cup water |
1 1/2 pounds asparagus |
1 teaspoon grated lemon rind (optional) |
Directions:
1. Preheat oven to 375°.
2. Place bread in a single layer on a baking sheet. Bake at 375° for 10 minutes or until toasted. Rub cut sides of garlic over one side of each bread slice. Place bread slices in a food processor; pulse 10 times or until bread is coarsely ground. Arrange breadcrumbs in a single layer on a baking sheet; bake at 375° for 5 minutes or until golden brown. Transfer breadcrumbs to a bowl.
3. Melt butter in a small saucepan over medium-high heat. Cook 1 to 2 minutes or until butter is lightly browned, shaking pan occasionally; remove from heat. Drizzle butter over toasted breadcrumbs; toss well to coat.
4. Combine vinegar, oil, 1 teaspoon rind, lemon juice, and shallot; stir well with a whisk. Stir in salt and pepper.
5. Bring water to a boil in a large skillet. Snap off tough ends of asparagus; add asparagus to pan. Cook 5 minutes or until tender, stirring constantly. Place asparagus on a serving platter. Drizzle with vinaigrette; top with breadcrumb mixture. Garnish with 1 teaspoon grated lemon rind, if desired. Serve immediately.
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