Roasted Asparagus With Buttery Breadcrumbs
2 oz. day-old bread, crust removed, or four 1-inchthick
baguette slices
11 tbs. unsalted butter
1 tsp. chopped fresh thyme leaves kosher salt
11 lb. asparagus, trimmed
1 tbs. extra-virgin olive oil
11 tsp. fresh lemon juice
1. Position a rack in the center of the oven and heat the
oven to 250°F. Put the bread in a food processor and pulse until coarse crumbs
form. Spread the crumbs on a rimmed baking sheet; bake until they’re dry and
lightly crisped, about 20 minutes. Let cool and then grind again in the
processor to get a scant 1 cup fine crumbs.
2. Melt the butter in a skillet over moderately low heat.
Add the breadcrumbs and thyme. Cook slowly, stirring often, until the crumbs
are a uniform deep golden brown, about 18 minutes. Season with 1/8 tsp. salt and
set aside to let cool. The crumbs will crisp as they cool.
3. Raise the oven temperature to 450°F. Put the asparagus on
a baking sheet in a single layer and drizzle with the olive oil. Using your hands,
toss the spears to coat evenly with the oil. Season with 1 tsp. salt. Roast
until the spears are tender and lightly blistered, 12 to 14 minutes for medium
spears. Transfer them to a platter or individual plates, sprinkle with the
lemon juice, and top with the breadcrumbs. Serve immediately.
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