Roasted Asparagus With Lemon And Matzo Crumble
Roasted Asparagus With Lemon is a bright, crisp-tender spring side dish topped with a golden matzo farfel crumble for added texture and flavor. Roasted at 425 degrees with olive oil and finished with fresh lemon zest and juice, it’s simple enough for weeknights and elegant enough for a Passover table. Naturally gluten-free when made with gluten-free matzo, this Mediterranean-inspired vegetable dish comes together in about 25 minutes.
Servings: 4 servings
Calories: 172kcal
Equipment
Ingredients
Asparagus
- 1 pound asparagus
- 1 tablespoon olive oil
- kosher salt
Matzo Farfel Crumble
- 1 tablespoon unsalted butter
- ¾ tablespoon olive oil
- 1 clove garlic crushed and minced
- 1 whole lemon juiced, and zested
- 1 whole green onion finely chopped
- ½ cup matzo farfel
- ¼ teaspoon kosher salt
Instructions
Asparagus
- Preheat the oven to 425℉.
- Cut or snap off the woody stems of the asparagus and lay the stalks out on a sheet pan. Drizzle the asparagus with the olive oil and sprinkle with the kosher salt.
- Roast for 12-15 minutes until the asparagus is tender and slightly crispy. Set aside.
Matzo Farfel Crumble
- In a microwave-safe bowl, heat the butter and the olive oil on high for one minute until the butter is melted.
- Stir in the garlic, lemon zest, lemon juice, green onions, matzo farfel, and kosher salt.
- Microwave, uncovered on high, 5-8 minutes, stirring every 2 minutes until the crumble is dry and crisp.
- Arrange the asparagus on a platter. Sprinkle the crumble across the center of the stalks and serve.
Notes
You can make the crumble up to 3 days ahead and refrigerate it in an airtight container. You can also freeze the crumble for up to two weeks. Bring the crumble to room temperature before using.
The asparagus can also be made a day in advance and refrigerated. Bring the asparagus to room temperature before reheating. To reheat, microwave on high using 30-second intervals until it is warm.
You can serve this dish at room temperature if you would like.
I have used a gluten-free matzo farfel in this recipe with success. The gluten-free farfel absorbs more liquid; therefore, you will need to reduce the amount of time you are microwaving the crumble. I tend to use 1-minute intervals and stir in between so it doesn't overcook.
When roasting the asparagus don't crowd the pan. If doubling this recipe, I would recommend using two sheet pans. The closer the spears the more the asparagus will steam instead of roast.
Nutrition
Calories: 172kcal | Carbohydrates: 19g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 148mg | Potassium: 254mg | Fiber: 3g | Sugar: 2g | Vitamin A: 947IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 3mg
