Roasted Asparagus with Garlic-Butter Breadcrumbs & Toasted Almonds

Ingredients

• 1.5 pound asparagus 
• 1 cup breadcrumbs panko style
• 6 servings sea salt as needed
• 2 tablespoon olive oil extra virgin 
• 4 clove garlic minced peeled
• 0.3 teaspoon coarsely ground pepper black
• 0.3 cup juice of lemon 
• 0.3 cup parmigiano-reggiano grated
• 1 tablespoon parsley minced
• 0.5 cup slivered almonds sliced
• 2 tablespoon butter unsalted

Equipment

• frying pan
• sauce pan
• oven
• roasting pan
• aluminum foil

Directions

1. Place the almonds in a heavy, dry skillet set over medium heat. Toast stirring often until golden brown.
2. Let them cool on a plate in a single layer, until serving time.In a small saucepan set over medium heat melt butter.
3. Add half of the minced garlic and cook stirring often until fragrant and just beginning to color.
4. Add the panko and toast, stirring constantly, for about 3 minutes until golden brown and crisp. remove from the heat and stir in the lemon zest and a pinch of salt. Set aside.Preheat oven to 400°F. Rinse clean the asparagus and trim the tough ends off and discard.In a foil-covered roasting pan lay the asparagus spears out in as close to a single layer as possible.
5. Drizzle the olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil.
6. Sprinkle with the remaining minced garlic, salt, and pepper.
7. Roll the asparagus around once more to coat evenly.
8. Place pan in the preheated oven and roast for 12 to 15 minutes, depending on how thick your asparagus spears are. The tips should be well-browned, and the spears tender when pierced with a fork.
9. Transfers the warm asparagus to a serving tray. Toss with the grated Parmesan and lemon juice, then top with the reserved almonds and breadcrumbs.
10. Serve topped with parsley and with lemon wedges on the side, optional.