Roasted Asparagus with Lemony Breadcrumbs
-2 lbs asparagus
-1 tbsp extra-virgin olive oil
-coarse salt & freshly ground pepper
-2 tbsp unsalted butter
-1/2 cup panko (Japanese breadcrumbs)
-1/2 lemon, zested and juiced
1. Preheat oven to 425F. Toss asparagus with olive oil. Line in a baking dish or rimmed baking sheet and sprinkle with salt and pepper. Roast for 18-20 minutes, until tender.
2. While asparagus is roasting, melt butter in a medium-sized saucepan over medium heat. Add panko and cook, stirring frequently, for 8-10 minutes, until deeply browned. Remove from heat and stir in lemon juice and zest.
3. Toss asparagus with panko mixture and serve immediately. Garnish with lemon if desired.