Becky Luigart-Stayner
6 servings

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 4

Combine vinegar, oil, 1 teaspoon rind, lemon juice, and shallot; stir well with a whisk. Stir in salt and pepper.

Step 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.

Ratings & Reviews

KristinD's Review

April 06, 2012
We make this salad for Easter every year. Really should make it more often....The vinaigrette is fantastic and the contrast of textures is excellent. Best when served warm and made with thin asparagus.

Kellielc7's Review

April 01, 2012

prairiehomecook's Review

February 21, 2010
This recipe was worth every second spent preparing it! I used it as a first course for a candlelight rooftop dinner in Mesa, Arizona on Valentine's Day. My four friends (even the one claiming to dislike asparagus) loved the flavor and textures. I served it at room termperature. It was perfect with a pesto pasta dish and retro garlic bread. I am sending the recipe to my friends who requested it.