Roasted Asparagus with Lemony Breadcrumbs

By ctaubenheim

Ingredients

• 2 lbs asparagus, trimmed
• 1 Tbsp extra virgin olive oil
• coarse salt and freshly ground pepper
• 2 Tbsp unsalted butter
• 1/2 cup panko (Japanese breadcrumbs)
• 1/2 lemon, juiced and zested
• Garnish: 1/2 lemon, cut into wedges

Preparation

Step 1

Preheat oven to 425. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 tsp salt and 1/4 tsp pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter. Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt. Top asparagus with breadcrumbs, and garnish with lemon.