Roasted asparagus with panko

Roasted asparagus

With garlic and panko

Adapted from Mario Batalis 

March edition of food and wine 2013

2 lb Asparagus

2T Extra Virgin Olive Oil

1/4 C butter

1/4 C Olive oil

7 Anchovies 

2 Cloves Garlic, minced

1 C Panko bread crumbs

1/2 C grated Romano cheese

1T chopped Parsley

2 t lemon Zest

Juice of 1/2 Lemon

Toss Asparagus with 2 T olive Oil. Place on large sheet pan and roast for 20 minutes on 425 degrees in oven, or 10 min in convection oven until brown.

In a large skillet, add 1/4 C Olive Oil, 1/4 C butter, stir over medium heat.  Add anchovies and cook until dissolved. Add garlic, cook until golden, add panko and toss until golden. Transfer asparagus to platter, squeeze lemon juice, top with Panko, Romano cheese, lemon zest and parsley. Lovely, enjoy!