Spargel mit Zitronenbutter & frischen Kräuter-Bröseln

Asparagus with Lemon Butter & Parsley Breadcrumbs

A simple, tasty recipe for white asparagus served with a lemon butter sauce over homemade breadcrumbs made with garlic, lemon zest, parsley and olive oil.
Course Side Dish
Category German
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 241 kcal
Autor Elle


  • 2 slices of bread, crust removed and coarsely chopped or torn
  • 1 garlic clove, minced
  • 1 teaspoon coarse sea salt
  • 1 small handful fresh parsley, plus more to garnish
  • finely grated zest of 1 small organic lemon
  • 1 tablespoon extra-virgin olive oil
  • 700 g white asparagus, peeled and trimmed (more if desired)
  • 50 g butter
  • juice of 1 small organic lemon
  • freshly grated Parmesan, to taste


  1. Preheat oven to 480°F / 250°C and line a baking tray with parchment paper.
  2. Put the bread, garlic, salt, parsley, lemon zest and olive oil in a food processor and process until breadcrumbs form. Scatter the crumbs on the prepared baking tray. Bake in the middle of the oven until golden brown. Watch carefully, this only takes a few minutes!! Remove and set aside.
  3. Blanch or steam the asparagus — according to preferred doneness. I like my asparagus so that it is still firm in the middle, although many like it cooked through. So anywhere from 8-15 minutes depending on preference.
  4. Meanwhile, add the butter and lemon juice to a small pan and whisk over medium heat. Remove from the heat when the butter has melted.
  5. Place the asparagus spears on plates, sprinkle with breadcrumbs and parmesan. Drizzle with the lemon butter, garnish with a little fresh parsley and serve. Enjoy!