From Cooking Light March 2005

INGREDIENTS:

• 2 ounces day-old French bread or other firm white bread, sliced
• 1 garlic clove, peeled and halved
• 1 Tbsp unsalted butter
• 1 Tbsp. white wine vinegar
• 2 tsp. extra virgin olive oil
• 1 tsp. grated lemon rind
• 2 tsp fresh lemon juice
• 1 medium shallot, peeled and minced
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 cup water
• 1 1/2 pounds asparagus
• 1 tsp. grated lemon rind (optional)

INSTRUCTIONS:

1. Preheat oven to 375º.
2. Place bread in a single layer on a baking sheet. Bake at 375º for 10 minutes or until toasted. Rub cut sides of garlic over one side of each bread slice. Place bread slices in a food processor, pulse 10 times or until bread is coarsely ground. Arrange breadcrumbs in a single layer on a baking sheet, bake at 375º for 5 minutes or until golden brown. Transfer breadcrumbs to a bowl.
3. Melt butter in a small saucepan over medium-high heat. Cook 1 to 2 minutes or until butter is lightly browned, shaking pan occasionally, remove from heat. Drizzle butter over toasted breadcrumbs; toss well to coat.
4. Combine vinegar, oil, 1 tsp. rind, lemon juice, and shallot; stir well with a whisk. Stir in salt and pepper.
5. Bring water to a boil in a large skillet. Snap off tough ends of asparagus; add asparagus to pan. Cook 5 minutes or until tender, stirring constantly. Place asparagus on a serving platter. Drizzle with vinaigrette; top with breadcrumb mixture. Garnish with 1 tsp. grated lemon rind, if desired. Serve immediately. Yield: 6 servings.

CALORIES: 94  FAT: 3.8g  PROTEIN: 4.1g  CARB: 13.2g  FIBER: 0.4g  CHOL: 5mg  SODIUM: 172mg