Ingredients:

  • 1 lb fresh asparagus
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tbsp unsalted butter, melted
  • 1 tbsp freshly squeezed lemon juice
  • 0.5 tsp lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Rinse the 1 lb fresh asparagus and pat them completely dry with a kitchen towel. Snap off the woody bottom ends (usually about 2 cm).
  3. Place the spears on the baking sheet and drizzle with 2 tbsp extra virgin olive oil. Toss until every spear is glossy and coated.
  4. Sprinkle 0.5 tsp sea salt, 0.25 tsp freshly cracked black pepper, 1 tsp garlic powder, and 0.5 tsp smoked paprika over the spears.
  5. In a small bowl, combine 0.5 cup grated Parmesan and 0.25 cup panko breadcrumbs.
  6. Pour the Parmesan mixture over the asparagus. Use your hands to press the crumbs onto the spears. Ensure the crumbs are evenly distributed.
  7. Drizzle the 1 tbsp melted butter over the breadcrumb coated spears.
  8. Slide the tray into the oven and bake for 12 minutes until the cheese is bubbling and the panko is golden.
  9. Remove from the oven and immediately drizzle with 1 tbsp freshly squeezed lemon juice and 0.5 tsp lemon zest.
  10. Transfer to a warm platter.