Yield: 4 servings

Ingredients:

• 1 bunch asparagus
• olive oil
• salt and pepper to season

Breadcrumbs

• 1 cup panko breadcrumbs
• 2 tablespoons butter
• 2 cloves garlic, finely minced
• 1 lemon, zested
• salt and pepper to taste

Method:

Preheat the oven to 400°F.

Snap asparagus ends. Place the asparagus on a parchment lined sheet tray. Drizzle with olive oil and sprinkle salt and pepper. Roast until the asparagus turn a deep golden brown. Remove from the oven.

While the asparagus roasts, make the breadcrumbs. Place the butter in a small skillet on medium low heat. Add the garlic and toast until golden and fragrant. Add the breadcrumbs and toast until they are a deep golden brown color. Turn off the heat and add the lemon zest, salt and pepper. Place into a bowl or plate to stop the cooking.

When the asparagus is done cooking, top with the breadcrumbs and serve.