fresh lemony asparagus with a crunch.
2 pounds asparagus, trimmed
1 tablespoon extra-virgin olive oil
coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 cup panko
1/2 lemon, juiced and zested
garnish: 1/2 lemon, cut into wedges
(thank you martha!)
1. preheat oven to 425 degrees.
arrange asparagus on a rimmed baking sheet, and drizzle with oil.
season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
roast until tender, 18 to 20 minutes.
2. 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.
3. top asparagus with breadcrumbs, and garnish with lemon.