Chilled Asparagus with Dijon Lemon Butter Sauce and Crispy Breadcrumbs

BY: Mandy Tanner

  • cooking-duration 20 minutes
  • servings 4 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

Team SRF member Mandy Tanner offers up chilled asparagus with a Dijon lemon butter sauce. To add texture, the veggies are topped with crispy breadcrumbs. Paired with an SRF Gold Delmonico creates a next-level meal that rivals, or surpasses, most dinners you’ll find in the finest restaurants.


Chilled Asparagus with Dijon Lemon Butter Sauce and Crispy Breadcrumbs

  • 1 pound fresh asparagus, ends trimmed and halved

  • 1-2 teaspoons kosher salt

  • 2 Tablespoon unsalted butter

  • ½ cup panko breadcrumbs

  • 1 Tablespoon chopped fresh parsley

  • 1 teaspoon lemon zest

  • Salt, as needed

  • Pepper, as needed

  • 2 Tablespoon unsalted butter

  • Juice of ½ lemon

  • 1 Tablespoon Dijon mustard


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.
6 minutes
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.
3 minutes
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.
5 minutes
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!
5 minutes