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BOIL asparagus until tender-crisp, 3 min. Drain and rinse with cold water. Pat dry with paper towels. Arrange in an 8 × 8-in. baking dish.
DRIZZLE with lemon juice and 2 tsp melted butter. Sprinkle with salt. Season with fresh pepper.
STIR parmesan with almonds, bread crumbs, remaining 1 tbsp melted butter and lemon zest. Sprinkle parmesan mixture over asparagus.
BROIL in upper third of oven until crumbs are golden, 1 to 2 min.