Ingredients Jump to Instructions ↓

  1. 1 medium lemon

  2. 1/4 teaspoon salt, divided

  3. 2 tablespoons Smart Balance® Blended Butter Sticks

  4. 1/2 cup Panko bread crumbs*

  5. 1 pound fresh asparagus, trimmed (12 ounces total after trimming)

  6. 1/2 cup water

  7. *Note: Panko bread crumbs are Japanese breadcrumbs found in major supermarkets in the ethnic section. May substitute with 1/2 ounce multigrain bread torn in small pieces, placed in blender and pulsed to a fine crumb texture.

Instructions Jump to Ingredients ↑

  1. Grate 2 teaspoons rind from the lemon, cut the lemon into wedges.

  2. Melt Smart Balance® Blended Butter Stick over medium heat in a large nonstick skillet. Add the breadcrumbs and cook 2-3 minutes, or until just golden, stirring constantly. Remove from heat, add lemon zest and 1/8 teaspoon salt. Stir gently, using the back of a spoon, incorporate lemon zest into the breadcrumb mixture, set aside on separate plate.

  3. To the skillet, add the water and asparagus, bring to a boil over medium high heat, cover and boil 2 minutes or until tender crisp. Drain well.

  4. Place asparagus on serving platter. Sprinkle with 1/8 teaspoon salt and top with the breadcrumbs. Serve with lemon wedges.


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