Roasted Asparagus with Toasted Bread Crumbs

Roasted Asparagus with Toasted Bread Crumbs
By: Williams-Sonoma

Low in Saturated Fat- Cholesterol Free

1 bunch asparagus, about 1lb, tough ends removed
3 teaspoons extra-virgin olive oil
2 teaspoons minced fresh thyme
½ cup fresh, soft bread crumbs, made from day-old coarse bread with crusts removed
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper

Preheat the oven to 450 degrees.

Spread the asparagus in a baking dish large enough to hold them in a single layer. Drizzle with 1 teaspoon of the olive oil and sprinkle with 1 teaspoon of the thyme. Toss to coat the asparagus evenly.

Roast the asparagus, stirring once halfway through the roasting time, until tender-crisp, 7-10 minutes; the timing will depend on the thickness of the spears.

Meanwhile, place the bread crumbs in a small bowl and drizzle with the remaining 2 teaspoons oil; toss to coat. Place a frying pan over medium heat. When it is hot, add the bread crumbs, reduce the heat to medium-low, and toast, stirring, until they are golden, 3-4 minutes. Stir in the remaining 1 teaspoon thyme, the lemon zest, a pinch of salt, and a grind of pepper. Remove from heat.

Arrange the asparagus on a warmed platter and sprinkle the hot bread crumbs over the top. Serve at once.

Makes 4 servings.