Asparagus 'Pasta' with Garlicky Bread Crumbs

Photo by Deb Lindsey for The Washington Post

Slicing vegetables into noodles is a fun way to shake up the usual routine, and asparagus is easily “pasta-fied” with a regular vegetable peeler. Here, after the ribbons are quickly cooked, they are tossed with garlicky toasted bread crumbs that add richness and unforgettable appeal.

The asparagus may be prepped (before cooking) up to 1 day in advance and stored in an airtight container in the refrigerator. Toasted, seasoned bread crumbs may be refrigerated in an airtight container for up to 1 week or frozen for up to 1 month.

Asparagus ‘Pasta’ with Garlicky Bread Crumbs

Ingredients

1 piece whole-grain bread (1 1/2 ounces)
2 medium cloves garlic, minced
2 tablespoons olive oil
1/4 teaspoon kosher salt
2 bunches thick asparagus spears (about 1 1/2 pounds total)
1/8 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh parsley

Directions

Tear the bread (including the crust) into pieces, letting them fall into a food processor. Pulse to form fine crumbs. Transfer to a medium skillet, along with the garlic and 1/2 tablespoon of the oil. Cook over medium heat for about 5 minutes, stirring often, until the crumbs are browned and crisped a bit. Season with half of the salt; remove from the heat.

Cut off and reserve the asparagus tips. Hold an asparagus stem by its woody end; resting the stalk on top of a cutting board, use a vegetable peeler to peel the tender part of the stalk into long, thin strips. Discard the woody stem. Repeat with each asparagus stalk.

Heat the remaining 1 1/2 tablespoons of oil in a large skillet over medium heat. Once the oil shimmers, add the shaved asparagus and the tips; cook, stirring gently, until slightly wilted, 2 to 3 minutes. Remove from the heat and stir in the lemon juice and the remaining salt and the pepper.

Sprinkle with the crisped bread crumbs and the parsley; toss, and serve right away.

Makes 4 servings

Per serving: Calories 120; Total Fat 7g (Saturated Fat 1g); Cholesterol 0mg; Sodium 100mg; Total Carbohydrates 11g; Dietary Fiber 4g; Protein 4g

*Photo Credit Deb Lindsey www.deblindsey.com