Roasted asparagus with parmesan breadcrumbs

  • 2 bunches asparagus (about 2 pounds), trimmed
  • 2 T olive oil divided
  • ¼ t salt
  • ¼ t pepper
  • ¼ C grated parmesan cheese
  • 1/3 C whole-wheat panko bread crumbs
  • 3 T toasted hazelnuts, chopped
  • 2 t lemon zest

Positions racks in center and upper levels of oven; preheat to 4250. Toss asparagus, 1 T oil, salt and pepper in a large bowl. Spread out on a rimmed baking sheet. Roast in the center of the oven until tender, 10 -12 minutes. Meanwhile, combine the remaining 1 T oil with the parmesan, breadcrumbs, hazelnuts, and lemon zest. Remove the asparagus form the oven. Turn the broiler to high. Sprinkle the topping on the asparagus. Broil in the upper third of the oven until lightly crisped, 1-2 minutes.
Serves 4; recipe from Eating Well magazine