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.
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