Roasted Asparagus with Toasted Breadcrumbs and Green Goddess Dressing

This fresh spring recipe from Chef Brett highlights seasonal asparagus and delivers a range of nutritional benefits. Project Angel Heart’s registered dietitians note that asparagus is rich in fiber, folate, and antioxidants that support digestion and heart health, while also providing natural prebiotics to promote a healthy gut. The green goddess dressing, made with Greek yogurt, adds a bright, tangy flavor along with low-fat, high-quality protein to help keep you full, plus calcium and probiotics for bone and gut health. Optional anchovies contribute
omega-3 fatty acids, which support heart and brain health. Together, these ingredients create a vibrant, nourishing dish that celebrates the flavors of the season.

Asparagus on cutting board with toasted Panko crumbs

Serves 4–6 people

Ingredients

Asparagus

  • 3 pounds asparagus, trimmed (medium thickness is ideal)
  • 2 tablespoons olive oil
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • Lemon (for finishing)

Green Goddess Dressing

  • 1 cup nonfat or low-fat Greek yogurt
  • 1/2 cup fresh herbs (mix of parsley, chives, tarragon, basil)
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1–2 cloves garlic
  • 2 anchovy fillets (optional, but recommended)
  • 2 tablespoons olive oil
  • 2–4 tablespoons water or buttermilk (to thin)
  • Salt (to taste)
  • Black pepper (to taste)

Breadcrumbs

  • 1/2 cup panko breadcrumbs
  • 1–2 tablespoons extra virgin olive oil
  • 1/2 tablespoon lemon zest

Instructions

Roast the Asparagus

Preheat oven to 425 degrees. Line a large sheet pan.

Toss asparagus with olive oil, salt, and pepper on the sheet pan. Roast until tender and lightly charred, about 10–12 minutes.

Make the Dressing

Combine yogurt, herbs, lemon juice, vinegar, garlic, anchovies (if using), and olive oil in a blender. Blend until smooth.

Add water or buttermilk, 1 tablespoon at a time, until the dressing reaches a spoonable consistency. Season with salt and pepper, adjusting acidity as needed.

Make the Breadcrumbs

Heat a small skillet over medium heat. Add panko breadcrumbs and olive oil. Cook, stirring frequently, until golden brown and crisp. Remove from heat and stir in lemon zest.

Serving

Transfer roasted asparagus to a serving platter and finish with a squeeze of lemon. Spoon or drizzle dressing over the asparagus, then top with toasted breadcrumbs.