Roasted asparagus
With garlic and panko
Adapted from Mario Batalis
March edition of food and wine 2013
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!
