Grilled Asparagus with Lemon and Crispy Bread Crumbs


[Photographs: J. Kenji Lopez-Alt]

About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments

Grilled Asparagus with Lemon and Crispy Bread Crumbs

About This Recipe



  • 1/2 cup panko breadcrumbs
  • 1 medium shallot, finely minced (about 2 tablespoons)
  • 1 clove garlic, minced on a microplane
  • 3 tablespoons extra-virgin olive oil, plus extra for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds asparagus, trimmed and peeled if necessary
  • 1 lemon


  1. 1

    Combine bread crumbs, shallot, garlic, and 2 tablespoons olive oil in heavy-bottomed 12-inch skillet. Cook over medium-high heat, stirring and tossing occasionally until bread crumbs are golden brown. Season to taste with salt and pepper. Transfer to small bowl and set aside.

  2. 2

    Toss asparagus with remaining tablespoon olive oil in large bowl and season with salt and pepper. Grill asparagus over a prepared hot grill or grill pan set over high heat until charred in spots and tender-crisp. Return to bowl and toss with half of breadcrumbs and juice of half the lemon. Transfer to a serving platter, top with remaining breadcrumbs, and serve with remaining half lemon, cut into wedges.


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