Although it isn't Asparagus season in most places, a little stand at the Farmer's Market was carrying it last weekend. To be honest I didn't know they grew asparagus in the islands but it looked good (although a bit thinner than regular asparagus), so I bought a bunch.
The other night at a wine tasting/pairing (I swear I will write about them some day), I had a piece of seared ahi with a topping of bread crumbs pine nuts, capers and a few other ingredients. While I plan to recreate it over fish sometime, I also thought that a similar blend of ingredients would be a fun and delicious way to top asparagus.
Asparagus with Panko, Pine Nuts and Capers
1 bunch asparagus, rinsed and trimmed
2 Tbsp pine nuts
1/3 cup panko breadcrumbs
1 Tbsp capers
zest of 1 lemon
juice from 1 lemon
Lightly steam asparagus in your preferred method (I do mine in the microwave steamer). Meanwhile toast pine nuts in a small pan over medium heat, tossing frequently until lightly browned. Remove pine nuts from pan and set aside. Put olive oil in pan and stir in panko and capers, lemon juice and peppers, cooking over medium heat until panko is lightly brown and crunchy. Place asparagus in serving dish, squeeze lightly with lemon and salt lightly. Spread panko mixture over asparagus and serve.
Results: Delicious! The slightly crunchy crumbs and pine nuts really add a lot to the asparagus without the heavy feeling you get from a sauce. The lemon and capers also compliment it very nicely. A simple, quick recipe that I would make again as well as use on beans, or other vegetables.