To make habit
Thursday, May 13, 2010 at 1:22PM 
What sort of bee is in May's bonnet? There must be something in there, because the first twelve days of this month have wooshed by in a blink-and-you'll-miss-it fashion usually reserved for the farmer's market on Saturday mornings when you're heading for the kind man who sells the really good tacos (that sell out!) and you know there's always line.
But May, come on, settle down.
I've been thinking about spring, or at least trying to, but you're all doom and gloom and rainy mornings following frosty nights. There was that windstorm that rushed around corners with a sound that was between a wail and a howl - high and sustained. It blustered its way through the leaves on our trees, sent branches to the ground, and made a right mess.
That was quite a show.
But May, you've almost reached middle age, it might be time to take it easy.
There's a garden to be sorted and windows in dire need of a wash, and this weekend I'd like to have lunch outside. We'll take it slow, I'm not demanding as much as I seem to be, we'll roast asparagus. It's a tentative step at the slower pace I'd like to make habit.
Blasted with the heat of a broiler, the asparagus goes kelly green in minutes and another minute after that it gets slightly shriveled and chestnutty at its ends. Out it comes and into, well under, the fire goes butter-laced breadcrumbs with lemon zest, chili and garlic. Heat meets fragrance and it all goes bright and big. The flavours open up while the crumbs get toasty, it's a win-win. Once they're done, but hot, you stir in Parmesan and parsley and the mixture meets up with the asparagus on the plate.
Crunch meets crisp, with savoury, peppery, cheesy breadcrumbs against a vegetable that is has crunch but is grassy and sweet. The combination is peppy and moreish, the bread swelling a bit and going soft where it lands in the collected juices of asparagus, olive oil, butter, and lemon. Will you look at that, instant vinaigrette at the bottom of your dish. Isn't that clever.
Another habit I might suggest is to serve these with a poached egg on top - the flowing yolk likes that vinaigrette quite a lot, and the melting silkiness of the white gets crusted with the crumbs to form a nubbly coat. It's a routine I can get behind.
So it is settled. This weekend, lunch is on the back deck. There are bumblebees about I see, portly and fuzzy looking fellows, I'm sure they'd be happy to have the company. They're charming in their roundness, yellow kumquats with wings, comical and endearing and not at all the sort to get under anyone's cap.
Roasted Asparagus with Toasted Breadcrumbs
Adapted from a recipe by Donna Hay. The breadcrumbs will be quite seasoned, and you want them so, so much the better to bolster the relatively mild asparagus.
Ingredients
2/3 cup fresh breadcrumbs
2 tablespoons unsalted butter, melted
1 teaspoon grated lemon zest
1 clove garlic, minced
1/4 teaspoon crushed red chili flakes
Salt and freshly-ground black pepper to taste
1 bunch asparagus, trimmed and cleaned
Olive oil
1 tablespoon grated Parmesan
1 tablespoon chopped fresh parsley
Lemon wedges, to serve
Preheat a broiler to high.
In a small bowl, combine the breadcrumbs with the butter, lemon zest, garlic and chili. Season lightly with salt and pepper. Stir to combined well so that all the breadcrumbs get slicked and spiced.
Toss the asparagus with enough olive oil to coat and season with salt and pepper. Spread onto a roasting pan and grill (broil), turning once, until bright green and tender, and beginning to brown here and there, around 4-5 minutes depending on the size of the spears. Remove from the oven and set aside on a serving dish, drizzle with a little extra olive oil, if you'd like.
If you can, turn the broiler down to low.
In the same pan, spread the breadcrumbs and toast under the broiler, turning often, until golden. Around 2-3 minutes. Stir the Parmesan and parsley into the crumbs and serve over the asparagus. Pass lemon wedges alongside, for extra zip.
Serves 4.
Reader Comments (27)
You aren't kidding. I had so much planned and the days are just going the way of our Texas wind; fast and furious.
I agree with you, the weather has been absolutely crazy, Mother Nature is throwing quite a fit. I can't remember the last time I saw the sun, just rain and more rain.
The roasted asparagus looks delightful, and breadcrumbs on top, too? You're making my mouth water. Beautiful!
I love broiled or roasted asparagus. My favorite way to cook it. Happy Spring! I hope you get your lunch in the sun this weekend.
I find that fat spears of asparagus work best for roasting, the skinny ones just don't have enough flesh to take the heat.
PS I'll never look at bumblebees again without thinking of kumquats on wing.
this looks great! i agree wholeheartedly about the weather. here in chicago, it's all gloom late this week. like the wizard of oz before the tornado..... i'd love to click my heels and be somewhere sunny!
must roast some asparagus - there are sure to be fresh ones at the market opening weekend!!
I'm glad you decided to give May a talking to because someone needed to do it. Seriously.
This asparagus looks delicious. I love that breadcrumb topping! I roasted some asparagus yesterday with some grated parm over the top but I think this would give it that kick that I was looking for and didn't quite get!
This looks perfect. I have been searching for something yummy to make that would without a doubt make it spring. No more of these grey days. Certainly no more snow! I want bumble bees, and flower blossoms. I think this should do the trick.
This looks wonderful, Tara. I love the idea of the "instant vinaigrette." Fingers crossed for your weekend lunch in the sun ...
I think I giggled out loud a few times while reading. Dear May, please send bumble bees, 25 degree days, and outdoor lunches, thanks very much.
Hope the winds settle down soon, Jgregory!
Thank you so much, Emily. The sun came out this morning, and we squeaked by with lunch outside (yay!) but now we're back to grey and cloud. But, at least we had a little. Here's to the same for you.
The Leftoverist, thank you, we did!
I totally agree, Alanna. The skinny ones are best for blanching, I think. This is a best with their heartier relatives.
I'm clicking my heels furiously, heather!
Joanne, your "seriously" made me laugh out loud.
I wish you nothing but blue skies, RainyDaySmiles.
Kristin, the sauce is really just some drips and drops at the bottom of the bowl, but so flavourful! You can augment it a bit with some extra lemon and oil if it suits your taste. Hope you're having a lovely weekend.
n, yes, and drinks with striped straws, please and thank you.
May a proper May make haste your way right quick, as I can imagine inhaling this dish several dozen times over. And here I was thinking I'd done asparagus every which way...
I cannot get over what a great photographer you are! This looks fab, as always.
I love the pile of breadcrumbs, this is no baby breadcrumb business, this is serious. I love it, Tara. I was eating asparagus yesterday with salsa yesterday... so boring I couldnt finish it. Thanks for the new idea, looks fabulous.
I love the sound of this! Asparagus added to my shopping list. thinking of using japanese panko crumbs instead. mmm
i absolutely adore roasted asparagus. honestly, i adore roasted _fill-in-the-blank-with-any-vegetable_. but, this addition of bread crumbs looks absolutely to die for. yum!
Asparagus & May perfect hand in hand. Recipe looks warm and filling. Its funny how both April & May have been uncertain - both either very hot or all around rainny. Aysegul @ www.nysdelight.com
You're amazing. I wish you were a distant aunt/sister/relative I could come visit and enjoy a meal with. :)
I have come across your blog from the rockstar diaries blog and it looks fabulous! The food all looks amazing, easy and I can't wait to make it myself :) I look forward to the recipes to come and enjoying all of those that I discover on your site.
This looks AMAZING. I'm so sick of grilling asparagus. I think this is a welcome new direction!
fantastic photos. looks delicious!
xo Alison
A delicious addition to last night's dinner. Especially enjoyed the extra squirt of lemon juice on top. Thanks!
Looks delightful! I have foodie friends visiting this weekend, I think they may love this!
Tara, I love your writing.
It's like poetry : )
These look AMAZING! What do you recommend pairing them with for a small dinner party?
hello all, thanks for all the kindness!
So happy to hear that some of you have tried this, and even better that you enjoyed it. It is such a simple dish.
Happyolks, do you mean other dishes or a wine pairing?