ROASTED ASPARAGUS (Adapted from Martha Stewart)

2 lbs asparagus, trimmed 
1 TBSP extra virgin olive oil 
Coarse salt and freshly ground pepper 
2 TBSP unsalted butter 
1/2 cup panko (Japanese breadcrumbs) 
1/2 lemon, juiced and zested 

This recipe is simple to prepare and is a healthy addition to the Easter menu. The panko topping takes the roasted asparagus to another level.

Preheat oven to 425 degrees F. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Roast until tender, 18 to 20 minutes, then transfer to a platter. 

Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.

Top asparagus with breadcrumbs, and garnish with lemon.