Being back in the kitchen is such a big joy! Never thought I’d be this happy in my life over a kitchen! But back to my home cooking is what I need after a big vacation! (which I am still drafting my vacation post!!)
Tonight I decided to take advantage of sprucing up our pallet after a big vacation with some Winter citrus by making this side dish. It was a side to a pork roast and fingerling potatoes. It lasted two seconds on the plate, which means it is husband and child approved!
Roasted Asparagus with Tangerine Panko Crumb
1 lb washed asparagus with woody bottoms taken off
3 tablespoons panko crumb
1 tablespoon extra virgin olive oil
1 teaspoon of tangerine zest
Set oven to 400 degrees, or 425 convection roast.
Place the asparagus on a parchment paper covered baking sheet with the drizzle of oil and topped with the panko crumb.
Roll the asparagus on the pan so it coats slightly with the crumb.
If you have a hand held grater, hand plain, take tangerine (washed) and grate quickly across the asparagus. Try not to over do it, you jut want a whisper of the oils and zest.
Roast in the oven for 15 minutes, till the panko is golden brown.