Roasted Asparagus with Anchovy Breadcrumb Topping

An elevated take on a simple roasted asparagus dish with complementary flavors and textures.

Ingredients

• 1 bunch of asparagus
• 1 tablespoon blended oil
• 1 cup course of freshly ground breadcrumbs
• ¼ cup chopped hazelnuts
• 1 teaspoon crushed Calabrian chiles in oil
• 1 teaspoon of anchovy paste or 2 to 3 anchovy filets in olive oil- fork, smashed
• 1 clove of garlic, grated
• zest of 1 lemon
• 1½ teaspoon salt, plus more to taste
• 1½ teaspoon pepper, plus more to taste
• 3 tablespoons fresh grated parmesan
• 2 tablespoons unsalted butter, room temperature

Directions

1. Preheat the oven to 400°F.
2. Cut the fibrous ends of the asparagus off and season them with 1 tablespoon of the blended oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
3. In a large mixing bowl, combine the breadcrumbs, chopped hazelnuts, chiles, anchovies, garlic, parmesan cheese, and lemon zest, with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the room temperature butter. Using your fingers mix the butter into the breadcrumb mixture until completely combined.
4. In your All-Clad C2 Copper Holiday Collection 12" Oval au Gratin, add the asparagus and place it in the oven for 10 minutes.
5. Remove from the oven, sprinkle the breadcrumb mixture all over the asparagus, and place back in the oven for 5 to 10 minutes or until the asparagus is cooked through and the breadcrumbs are fragrant and golden brown.

Pro Tip:

To prepare the breadcrumb mixture ahead of time, use an All-Clad D3 Stainless 10 Inch Fry Pan over medium-low heat to toast the mixture. After roasting the asparagus, top it with the breadcrumb mixture and serve.

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