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
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
Copyright 2016 Ellie Krieger All rights reserved