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Grilled Asparagus with Meyer Lemon and Panko Crumble

Recipe: Grilled Asparagus with Meyer Lemon and Panko Crumble

Grilled Asparagus with Meyer Lemon and Panko Crumble

The Essential Summertime Grilled Vegetable
  • A close up of the Grilled Asparagus with Meyer Lemon and Panko Crumble
  • A photo from the top of the Grilled Asparagus with Meyer Lemon and Panko Crumble
  • Grilled Asparagus with Meyer Lemon and Panko Crumble served
Nothing says sunny days are here to stay quite like grilled green vegetables. To celebrate the warm months, our Executive Chef, David Elkins, developed this simple (and simply delicious) grilled asparagus dish. It’s got Meyer lemons for some citrusy zest, panko breadcrumbs for a light crunch, and shavings of Piave Vecchio for that all-necessary hit of cheese.
A close up of the Piave Vecchio cheese in the Grilled Asparagus with Meyer Lemon and Panko CrumbleGrilled Asparagus with Meyer Lemon and Panko Crumble served with Piave Vecchio cheeseA close up of the Grilled Asparagus with Meyer Lemon and Panko Crumble
Whether you’re hosting a springtime brunch or a dog days barbecue, this grilled asparagus dish will elevate the vegetable element of your meal to the talk of the afternoon. And it’s simple enough that even the greenest of chefs will come off looking like a master of greens.

Grilled Asparagus with Meyer Lemon and Panko Crumble
The Essential Summertime Grilled Vegetable
  • Prep Time : 10 min.
  • Cook Time : 20 min.
  • Total Time : 30 min.
  • Serves 4

Ingredients

  • 1 bunch large green asparagus
  • 1/3 lb. Piave Vecchio, grated
  • 2 Meyer lemons, zested and segmented
  • 1.5 cups panko breadcrumbs
  • 1/2 tsp red chili flakes
  • 1/2 bunch parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Directions

  1. Preheat the oven to 350°. Cut the bottoms off of the asparagus and clean under cold water, then rinse and dry the parsley.
  2. Spread the panko in an even layer onto an aluminum-lined sheet tray. Bake until golden brown and crispy, about 10 minutes, rotating half-way through.
  3. To make the crumble, mix the panko, lemon zest, red chili flakes, chopped parsley, and ½ teaspoon of salt in a small mixing bowl.
  4. Heat up a grill pan or a normal grill. Coat the asparagus in the olive oil and season with ½ teaspoon salt and the black pepper. Grill for about 3 minutes and flip, then grill for another three minutes so that the asparagus takes on a deep green color. Transfer to a serving dish.
  5. Garnish asparagus with shaved cheese, Meyer lemon segments, and the panko crumble.

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