Chilled Asparagus with Dijon Lemon Butter Sauce and Crispy Breadcrumbs
For the Asparagus: In a large bowl, prepare an ice bath. In a large pot of boiling water over medium-high heat, add the salt and return to a rolling boil. Add the asparagus and cook for 3-6 minutes, depending on the thickness, until bright green, tender, and al dente. Immediately place the asparagus into the ice bath to stop the cooking. Drain the water from the pan, and return to the stovetop for the sauce.
For the Crispy Breadcrumbs: In a small skillet over medium-low heat, add the butter and cook until melted. Add the panko breadcrumbs, parsley, and lemon zest, and season with salt, and pepper, as desired. Cook stirring constantly until golden brown and toasted. Remove from heat and set aside.
For the Dijon Lemon Butter Sauce: Just before serving, in the saucepan add the butter and cook over low heat until melted. Whisk in the lemon juice and Dijon mustard. Sauce will thicken as it cools and break. If necessary, warm again over low heat and whisk until smooth.
For serving: Remove the asparagus from the ice bath and dry slightly with a clean kitchen towel or paper towels. Place on a serving dish and drizzle with Dijon lemon butter sauce and top with crispy breadcrumbs. Asparagus can also be served warm, if desired. Enjoy!
