Panko Parmesan Asparagus

By shauna

Ingredients

• 1 lb. Asparagus, ends trimmed
• 1 Tbsp. Olive Oil
• 1 tsp. Herbes de Provence
• 2 Tbsp. Butter
• 1/2 C. Panko Japanese Bread Crumbs
• 1 Lemon, juiced & zested
• 2 Tbsp. Freshly Grated Parmesan Cheese
• Coarse Salt & Freshly Cracked Black Pepper To Taste

Preparation

Step 1

Preheat oven to 425. Lay the trimmed asparagus on a baking sheet & drizzle with olive oil. Sprinkle the herbes de provence on top & place into the oven. Roast for approx. 15 min. till just tender. While the asparagus is roasting, melt the butter in a sm. saucepan. add the panko & stir for 3-4 min. till the panko is golden brown. Remove the saucepan from the heat & add the lemon juice & zest & stir. Transfer the panko to a paper towel-lined plate & let cool. Once the asparagus is done, remove the baking sheet from the oven. Transfer the asparagus to a serving platter & sprinkle with the panko mixture. Add the parmesan cheese on top & season with salt & pepper as needed; serve immediately.