Ingredients:

  • 1 lb fresh asparagus, woody ends trimmed
  • 1.5 tbsp extra virgin olive oil
  • 0.5 tsp flaky sea salt
  • 0.25 tsp freshly cracked black pepper
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp panko breadcrumbs
  • 2 cloves garlic, microplaned or finely minced
  • 0.5 tsp lemon zest, freshly grated

Instructions:

  1. Preheat your oven to 425°F (220°C). Wash the asparagus and pat them completely dry with a kitchen towel to ensure crispness.
  2. Snap or cut off the bottom 1.5 to 2 inches where the stalk turns woody. Place the trimmed spears on a large rimmed baking sheet lined with parchment paper.
  3. Drizzle the extra virgin olive oil over the spears and toss until they are evenly coated and glistening.
  4. In a small bowl, whisk together the grated Parmesan, panko breadcrumbs, minced garlic, sea salt, pepper, and lemon zest.
  5. Sprinkle the breadcrumb mixture evenly over the middle of the stalks, leaving the tips slightly exposed for charring.
  6. Bake in the preheated oven for 7 minutes, or until the cheese is golden brown and the asparagus is tender yet snappy.