Roasted asparagus with panko bread crumbs from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • JoanN on March 28, 2017

    Nice, light appetizer instead of salad to begin a heavier meal. Used white asparagus because the green were pencil thin. Good for a dinner party because it can be prepped and put on baking sheet in fridge for a couple of hours.

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