Roasted Asparagus with Toasted Bread Crumbs

This dish was wonderful--the lemon zest adds a spring flavor to a favorite veggie!


1 bunch asparagus, tough ends removed
3 t extra virgin olive oil (I used a little more)
2 t minced fresh thyme
1/2 c soft bread crumbs
1 t grated lemon zest
Kosher salt and freshly ground pepper


Preheat the oven to 450 degrees.

Spread asparagus in baking dish large enough to hold them in a single layer.  Drizzle with 1 t olive oil and sprinkle with 1 t of thyme.  Toss to coat asparagus evenly.

Roast asparagus, stirring halfway through time, until tender-crisp; about 7-10 min.

Meanwhile, place bread crumbs in a small bowl, add remaining oil; toss to coat.  Place a frying pan over medium heat.  When hot, add bread crumbs, reduce heat to med-low, and toast, stirring until golden, about 3-4 min.  Stir in remaining thyme, lemon zest, pinch of salt and a grind of pepper.  Remove from heat.

Arrange asparagus on warmed platter and sprinkle hot bread crumbs over the top.  Serve at once.