Asparagus with Lemon Crumb Topping

1⁄4 cup butter
1⁄2 cup cashews, chopped
1 cup bread crumbs
1⁄2 lemon, sliced
Juice of 1⁄2 lemon
1 tbsp. lemon zest*, grated
1⁄2 cup parsley, minced
1 to 2 pounds asparagus

Melt butter in a skillet over medium heat. Add cashews and sauté for 3 minutes. Add bread crumbs and continue to sauté until they are browned, about 5 minutes. Stir in lemon juice, lemon zest, and parsley. Steam asparagus until just tender. Arrange on a serving platter and sprinkle with crumb topping. Garnish with lemon slices. Serve immediately.

*Lemon zest is the yellow outer skin of a lemon. You can make it fresh or buy it dried.


2000 Farmers' Almanac