Zesty Asparagus

Zesty Asparagus

This topping is an irresistible blend of citrusy zest balanced by toasty and crunchy Flav-O-Matic and pecans. And the dressing works equally as well on other veggies.

Serves: 4

Time: Prep: 10 min; Cook Time: 20 min


2 Tbsp skin-on pecans (or almonds)

2 oil-packed anchovy fillets

4 garlic cloves, smashed

Finely grated lemon zest from one lemon

2 Tbsp unsalted butter

¼ tsp chile flakes

3 Tbsp olive oil, divided

2 Tbsp fresh orange juice

1 Tbsp fresh lemon juice

2 Tbsp Flav-O-Matic

Kosher salt, freshly ground pepper

1½ pounds asparagus, trimmed


  1. Place a rack in upper third of oven and preheat to 350°. Scatter pecans across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8–10 minutes. Let cool slightly, then coarsely chop.
  2. Prepare dressing. Cook anchovies, garlic, lemon zest, butter, chile flakes and 2 Tbsp. oil in a small saucepan over very low heat, swirling occasionally, until garlic is golden, 15–20 minutes. Remove from heat; stir in orange and lemon juices and season with Flav-O-Matic blend, and salt and pepper. Let dressing sit while you prepare the asparagus.
  3. Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5–8 minutes.
  4. Toss asparagus and dressing together on a platter; top with pecans.