Is it weird that I love asparagus? Like, really love it?
I love it so much, in fact, that went through a phase where I was serving it with dinner almost every single night. Lloyd finally asked me to stop making it. I guess there are only so many green spears one electrician can eat. I succumbed to his request and for a long time we were asparagus –free in this household.
Since I am an asparagus purist, I tend to serve it steamed, with a squeeze of lemon, or roasted with a drizzle of olive oil.
But sometimes, mama’s gotta spice it up! 
I’ve sometimes make baked asparagus fries, which are always a winner with Lloyd. When I saw Gaby’s version just days before Easter, I bookmarked it, knowing that it would be a fun new way to enjoy my favorite healthy side!
Asparagus with Panko Bread Crumbs and Parmesan Cheese
Print this recipe!
Serves 3-4
From What’s Gaby Cooking
Ingredients
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1 lb asparagus, trimmed
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1 tbsp olive oil
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1 tsp herbs de provence
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2 tbsp butter
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1/2 cup panko bread crumbs
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1 lemon, juiced and zested
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2 tbsp grated parmesan cheese
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salt and pepper, to taste
Instructions
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Preheat the oven to 425 degrees F.
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Place asparagus on a baking sheet and drizzle with olive oil. Sprinkle the herbs de provence on top and place into the oven. Roast for about 15 minutes until just tender.
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Meanwhile, melt the butter in a small saucepan. Add the panko and stir until golden brown. Remove from the heat and add the lemon juice and zest and stir. Transfer the panko to a paper towel lined plate and let cool.
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Once the asparagus is done, transfer to a serving platter and sprinkle with the panko. Add the parmesan cheese on top and top with salt and pepper, if desired.
