Roasted Asparagus with Bread Crumbs

This dish is super yummy-- it is adapted from Food and Wine magazine.

2 lbs asparagus, tough ends trimmed
2 T plus 2 T extra-virgin olive oil
3 anchovy filets in oil
2 garlic cloves, chopped
1 cup panko crumbs
2 t lemon zest
juice from one lemon

Preheat oven to 425º; on a large rimmed baking sheet drizzle the asparagus with 2 T EVOO and season with kosher salt and freshly ground pepper. Roast for 20-25 minutes.

In a small skillet, heat the remaining 2 T EVOO along with the anchovies over medium heat; cook, smushing them with a fork, until they are dissolved (a couple of minutes). Add the garlic and a pinch of crushed red pepper (optional) and cook until garlic is fragrant. Add the panko and cook for about 5 minutes or until brown and crispy, stirring constantly; be careful here, bread crumbs burn quickly.  Stir in the lemon zest.

Transfer the asparagus to a plate and squeeze the lemon juice over it; top with the breadcrumbs.