Roasted Asparagus With Lemony Breadcrumbs

• servings: 6 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

2 pounds asparagus, trimmed

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper

2 tablespoons unsalted butter

½ cup panko (Japanese breadcrumbs)

½ lemon, juiced and zested

Garnish: 1/2 lemon, cut into wedges

Directions

Preheat oven and place asparagus on baking sheet:

Preheat oven to 425°F. Arrange asparagus on a rimmed baking sheet and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Roast:

Roast until tender, 18 to 20 minutes, then transfer to a platter.

Cook panko with butter:

Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes.

Add lemon juice and zest to breadcrumbs:

Remove from heat, and stir in lemon juice and zest. Season with salt.

Add breadcrumbs to asapargus and serve:

Top asparagus with breadcrumbs, and garnish with lemon.