Finely grated zest of 1 lemonplus 2 - 3 tablespoons fresh lemon juice
Fine sea salt and freshly ground black pepperto taste
Instructions
Preheat the oven to 450°F (232°C).
In a bowl, whisk together the cheese, breadcrumbs, red pepper flakes, parsley, lemon zest, 1/2 teaspoon salt, and a generous grinding of pepper. Drizzle in 2 tablespoon olive oil and stir until well mixed. Set aside.
Arrange the asparagus in a large baking dish and drizzle with the remaining 1 tablespoon of olive oil. Toss the spears to coat well with the oil. Bake asparagus for 5-7 minutes, depending on the thickness.
Sprinkle the breadcrumb mixture over the asparagus. Bake for another 4 - 5 minutes or until breadcrumbs are lightly golden.
Remove from heat, drizzle with lemon juice and serve immediately.
Notes
*The bottom portion of asparagus is usually tough and woody. The best way to trim spears of asparagus is to snap the end of each spear until it breaks naturally. You can also cut the base of each spear with a knife which makes the process a little quicker. Asparagus spears that are very thick will have a fibrous skin which is why it's best to peel (very lightly) the lower part of the stalk with a vegetable peeler -- do not peel too close to the tip.