Ingredients

The following ingredients have 4 Servings
  • 1 pound asparagus (ends trimmed)
  • 1 tablespoon olive oil
  • 1 teaspoon Herbs de Provence
  • 1 tablespoon butter
  • 1/2 cup panko bread crumbs
  • 1 lemon (juiced and zested)
  • 2 tablespoons freshly grated parmesan cheese
  • 1 tablespoon freshly grated pecorino romano cheese
  • Kosher salt and freshly cracked black pepper to taste

Instruction

  • Preheat the oven to 425 degrees F. Lay the trimmed asparagus on a baking sheet and drizzle with olive oil. Sprinkle the Herbs de Provence on top and place into the oven. Roast for 15 minutes until just tender.
  • While the asparagus is roasting, melt the butter in a small saucepan. Add the panko and stir for 3-4 minutes until the panko is golden brown. Remove the saucepan from the heat and add the lemon juice and zest and stir and let cool.
  • Once the asparagus is out of the oven, transfer the asparagus to a serving platter and sprinkle with the panko mixture. Add the 2 kinds of cheese on top and season with salt and pepper as needed. Serve immediately.