Roasted Asparagus with Lemony Bread Crumbs

By DreiFromBK

Ingredients

• 2 pounds asparagus
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 7 anchovy fillets in oil, drained and chopped
• 2 garlic cloves, minced
• 1 cup panko bread crumbs
• 1 tablespoon chopped flat-leaf parsley
• 2 teaspoons lemon zest
• Juice of one lemon, for drizzling

Preparation

Step 1

Preheat the oven to 425°. On a baking sheet, toss the asparagus with 2 tablespoons of the olive oil and season with salt and pepper. Roast for 20 to 25 minutes, turning once, until golden and tender.

Meanwhile, in a small skillet, simmer the remaining 1/3 cup of olive oil with the anchovies over moderate heat, stirring, until the anchovies dissolve. Add the garlic and cook for 1 minute. Stir in the panko and cook, stirring frequently, until golden and crispy, about 5 minutes. Stir in the parsley and lemon zest.

Transfer the roasted asparagus to a serving platter. Drizzle with lemon juice, top with the panko and serve.