With asparagus season finally here, green spears are once again taking over spring menus—and lifestyle queen Martha Stewart has just the tip to make them better than ever.
Known for their delicate flavor and quick prep, green asparagus need no peeling, just a trim or snap of the woody ends.
But if you’ve ever wondered how to make them crispy and crave-worthy, Stewart’s method has you covered.
Martha’s Go-To Method
Stewart is a big believer in oven-roasting asparagus to lock in flavor and avoid the dreaded mushy texture.
“Cooking the vegetables at high temperatures concentrates their flavor and ensures a tender—not mushy—texture,” she explains.
Her secret weapon? Panko breadcrumbs—the airy, extra-crispy Japanese-style crumbs that elevate everything from chicken cutlets to veggies.
The method is simple and brilliant:
Preheat your oven to 200°C (about 400°F).
Toss washed and dried green asparagus with olive oil, salt, and pepper, then spread them out on parchment paper.
Roast in the oven for 15–20 minutes until tender and lightly golden.
Meanwhile, melt butter in a pan and add panko breadcrumbs.
Toast the crumbs over medium heat for about 8 minutes until golden brown, then stir in lemon zest for brightness.
Once the asparagus is done, squeeze fresh lemon juice over the spears and sprinkle generously with the lemony, crunchy topping.
The result? A glorious contrast of textures—tender roasted asparagus topped with a zesty, buttery crunch that elevates any meal.
Bonus Variation
Looking for something heartier?
Try Stewart’s second take—a full panko-Parmesan breading that transforms asparagus into the star of your plate.
Just coat each spear in flour, dip in beaten egg, and roll in a mix of panko and grated Parmesan. Then shallow-fry in oil until golden brown. Drain briefly on paper towels and serve immediately.
Whether you're hosting Easter brunch, prepping a spring dinner, or just want a new way to love your greens, Martha’s crunchy panko asparagus might just become your new favorite side.
