1 bunch asparagus, trimmed
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon Herbes de Provence Seasoning
1/2 cup panko
1 lemon, zested and juiced
1 tablespoon pecorino or Parmesan cheese, grated
1. Preheat oven to 425°F.
2. Arrange asparagus on rimmed baking sheet and drizzle with olive oil. Season with salt and pepper to taste. Roast for 10 minutes or until just tender.
3. Meanwhile, melt butter to a small saucepan over medium heat. Stir in the Herbes de Provence and panko. Cook, stirring constantly until golden brown, about 5 minutes.
4. Transfer asparagus to platter and drizzle lemon juice over top. Then layer on the panko crumbs, grated cheese and the lemon zest. Serve warm.