Creamy Garlic Asparagus with Crispy Breadcrumbs
Ingredients
- 1½ poundsasparagus
- 3 tablespoonbutter
- 4 clovesgarlic
- ¾ cupheavy cream
- ½ cupparmesan cheese
- ·salt
- ·black pepper
- ·bread (day-old or crusty)
Prep
- 01
Mince 4 cloves garlic.
- 02
Tear or cube day-old bread into small pieces and toast in a dry skillet over medium heat for 3–4 minutes, stirring often, until golden and crispy. Set aside.
Method
- 01
Snap off the woody ends of the asparagus by bending each spear until it breaks naturally (usually the bottom 2–3 inches). Discard the ends.
- 02
In a large skillet, melt 2 tablespoons butter over medium heat. Add the asparagus in a single layer and cook for 4–5 minutes, stirring occasionally, until lightly browned and barely tender. Season lightly with salt and pepper. Transfer to a plate.
- 03
In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 04
Pour in the heavy cream and bring to a gentle simmer. Stir in the parmesan cheese until melted and smooth, about 1 minute. Taste and adjust seasoning with salt and pepper.
- 05
Return the asparagus to the skillet and toss gently to coat in the cream sauce. Cook for 1–2 minutes to warm through.
- 06
Transfer to a serving dish and top with the crispy breadcrumbs. Serve immediately.
Make-ahead: prepare the breadcrumbs up to 1 day ahead and store in an airtight container. The asparagus is best served right away but can be reheated gently. For a lighter version, substitute half-and-half for heavy cream.