After the Garlic Parmesan Edamame yesterday, I got to thinking about what else I could cover in buttery breadcrumbs.  Yum.  How about asparagus?  Yes!

Lemon Panko Asparagus (adapted from this recipe)


2 pounds asparagus
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 cup panko
1 lemon, juiced and zested


Preheat oven to 425 degrees. Place asparagus on a Moncler outlet baking sheet and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until crisp tender, 10-12 minutes minutes.
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.