Oven-Roasted Asparagus with Oven-Roasted Breadcrumbs

By j_bresch

None

Ingredients

• 3 -inch piece French bread or baguette cut into 1/2-inch thick slices
• 1/4 tsp. fresh thyme leaves or 1/8 tsp. dried thyme
• 1/4 tsp. black pepper
• 1 tsp. kosher salt, divided
• 2 tsp. sesame seeds
• 1 1/2 pounds fresh asparagus, tough ends trimmed or snapped off
• 2 tsp. Asian sesame oil

Details

Servings 4

Preparation

Step 1

Place an oven rack in the middle position and heat oven to 250 degrees.

While oven heats, put bread, thyme, pepper, and 1/2 tsp. salt into a food processor and pulse until coarse crumbs form. Spread crumbs on a rimmed baking sheet and bake 18-20 minutes, or until lightly browned. Remove from oven and cool. (If you like finer crumbs, they may be ground again at this point.)

Add crumbs to medium bowl and stir in sesame seeds until combined. Set aside.

Raise oven temp to 450.

Place asparagus in a large mixing bowl and drizzle with sesame oil. Stir and toss asparagus to coat with oil. Season with remaining salt. Roast until spears are tender, 12-14 minutes (they'll appear shrunken and slightly blistered). Place asparagus on a serving platter, drizzle with lemon juice and distribute breadcrumb mixture over all. Serve immediately.