Grilled Asparagus With Smoky-Spicy Brown-Butter Bread Crumbs | Oregonian Recipes
Piment d’esplette, a prized crushed chile from France’s Basque region, is a little bit like saffron: It’s expensive, but there’s a reason. The peppers are ha...
Ingredients
- 8 tablespoons (4 ounces) unsalted butter
- 2 teaspoons piment d’esplette
- 1/2 teaspoon sweet paprika
- Kosher salt
- 2 cups torn bread from the center of a sturdy loaf
- 1 pound medium-to-large asparagus, tough ends snapped off
- Extra-virgin olive oil, for coating
- Freshly ground black pepper
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