2 tablespoons butter
1/2 cup Japanese breadcrumbs
2 teaspoons minced garlic
zest of 1 lemon
1 to 2 bunches asparagus, steamed
1 Melt butter in a non-stick pan on medium heat.
2 Add breadcrumbs; cook stirring for 2 minutes.
3 Add garlic and lemon zest.
4 Cook for another 2 minutes or until breadcrumbs are crisp and golden.
5 Serve over steamed asparagus.
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Photography by Patrick Martires | Recipe and preparation by Elaine Lim | Styling by Angelo Comsti
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