Charred Asparagus with Garlic, Chile & Crispy Breadcrumbs
Ingredients
- 1½ poundsasparagus
- 3 tablespoonolive oil
- 4 clovegarlic
- ½ teaspoonred pepper flakes
- ½ cuppanko breadcrumbs
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic
- 02
Cut 1 lemon into halves for juicing
Method
- 01
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the panko breadcrumbs. Toast, stirring often, until golden brown and fragrant, about 3 minutes. Transfer to a small bowl and set aside.
- 02
Return the skillet to medium-high heat and add the remaining 2 tablespoons olive oil. Mince the garlic and add it to the oil along with the red pepper flakes. Cook for 30 seconds until very fragrant.
- 03
Trim the tough woody ends from the asparagus (snap them where they naturally break). Add the asparagus to the skillet and toss to coat with the garlic oil. Spread in a single layer.
- 04
Cook without stirring for 4 minutes, allowing the asparagus to char on one side. Toss and cook for another 3 to 4 minutes until tender and lightly charred in spots. Season generously with salt and black pepper.
- 05
Transfer to a serving plate. Squeeze the juice of the lemon over the top and sprinkle the crispy breadcrumbs over everything. Serve immediately.
Spice Tips
For deeper heat, increase red pepper flakes to ¾ teaspoon or add a pinch of cayenne pepper to the garlic oil. A splash of hot sauce or sriracha drizzled over at the end adds both spice and tang. Smoked paprika (¼ teaspoon) pairs beautifully with the char and adds warmth without sharp heat.
This dish is best served hot, right after cooking. Asparagus cooks quickly at high heat, so watch it closely to get a good char without overcooking. You can substitute any crusty bread torn into small pieces for the panko if you like.