The basic idea for this recipe came from my grandmother, Mrs. Sara Neurath, who brought it with her from Vienna, where it was called “Semel Browsel” (roll crumbs). She would take leftover rolls or bread, add oil and spices, and use it as a coating for green beans or cauliflower. Having made this numerous times as a side dish, I have added asparagus to the roster of vegetables that can be used, and it’s wunderbar!
Roasted Asparagus with Crumbs
- Cooking and Prep: 20 m
- Serves: 6
For the Asparagus
For the Crumb Topping
Make the Asparagus
Preheat oven to 400°F (200°C).
Remove ends, tips, and small triangles from asparagus to avoid any problems with bugs.
Place asparagus on a parchment-lined cookie sheet. Drizzle with oil and sprinkle with salt and pepper.
Roast until tender, approximately 10–15 minutes, then transfer to a platter.
If you prefer, you can cook the asparagus or string beans in a pot until tender, rather than roasting them.
To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded. Alternatively, use frozen, thawed asparagus with a reliable hechsher.
Make the Crumbs
Place oil in a medium pot over medium heat. Add Panko crumbs, salt, and pepper, and cook, stirring frequently, until golden brown. Remove from heat.
Sprinkle asparagus with crumbs immediately before serving to ensure that the crumbs remain crunchy.