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Best Roasted Asparagus With Anchovy Breadcrumbs Recipe

21
0


roasted asparagus with anchovy breadcrumbs

Mike Garten

The anchovy here doesn’t taste fishy—it adds a salty, savory depth of flavor to sweet and earthy asparagus.

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Cal/Serv:
175

Yields:

6


servings

Total Time:

0

hours

35

mins

1 1/2
lb.

asparagus, trimmed

5
tbsp.

 olive oil, divided

8


anchovy fillets, drained

2
tbsp.

Tbsp flat-leaf parsley, finely chopped 

1/4
tsp.

red pepper flakes

2
c.

finely torn fresh sourdough breadcrumbs (from 1 to 3 slices sourdough)

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  1. Heat oven to 425°F. On rimmed baking sheet, toss asparagus with 2 tablespoons oil and 1/2 teaspoon salt. Arrange in even layer and roast until golden brown and tender, 12 to 15 minutes. 
  2. Meanwhile, in small saucepan on medium, warm anchovies with remaining 3 tablespoons oil until anchovies begin to dissolve, 1 to 2 minutes. Remove from heat and stir in garlic, parsley, and red pepper flakes. Let cool slightly, then transfer to large bowl. 
  3. Add breadcrumbs and toss until bread has absorbed most of oil. Transfer breadcrumbs to rimmed baking sheet and roast, tossing halfway through, until golden brown, 8 to 12 minutes. Breadcrumbs can be refrigerated in airtight container for up to 3 days.
  4. Add breadcrumbs and toss until bread has absorbed most of oil. Transfer breadcrumbs to rimmed baking sheet and roast, tossing halfway through, until golden brown, 8 to 12 minutes. Breadcrumbs can be refrigerated in airtight container for up to 3 days.
  5. Toss breadcrumbs with raisins, then serve sprinkled over asparagus. 

NUTRITIONAL INFORMATION (per serving): About 175 calories, 12.5 g fat (2 g saturated), 4 g protein, 445 mg sodium, 13 g carbohydrate, 2 g fiber

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