Are you looking for the simplest dinner in the world? Do you like asparagus and lemon? Do you like things that make you happy?
Of course you do.
Warning: This recipe may be a little controversial, though. The asparagus is steamed in the microwave, which makes it perfectly crisp tender but – you know – it’s not steamed on the stovetop.
But, sometimes a girl just needs to make her appliances work for her.
Asparagus Panko Pasta
Yield: 2 servings
- 4 oz. dried pasta
- 2 tablespoons unsalted butter, divided
- ½ cup panko breadcrumbs
- 1 tablespoon roughly chopped Italian parsley
- ¼ teaspoon salt
- 8-10 asparagus stalks, trimmed
- 2 teaspoons lemon juice
- ½ teaspoon red chili flakes
- 2 teaspoons lemon zest
- Shredded parmesan to taste
Cook pasta according to package directions.
While the pasta is cooking, melt 1 tablespoon of the butter in a small frying pan over medium heat. Stir in the breadcrumbs, parsley and salt.
Stir occasionally until golden brown, about 2-3 minutes. Reserve the mixture.
Place the asparagus in a small microwaveable dish with 2 teaspoons of water. Cover with plastic wrap and leave a small opening in the plastic to let the steam vent.
Microwave on high for 1 ½ – 2 minutes, or until crisp tender. Remove plastic wrap immediately. (Be careful, it’s going to be hot.)
To gild the lily, serve with lemon zest and parmesan.
Divide between 2 bowls.
(Photos by Launie K.)