Roasted Asparagus with Lemony Bread Crumbs

Preheat oven to 425 degrees F. On a baking sheet, toss asparagus with 2 tablespoons of olive oil and season with salt and pepper. Roast for 20 to 25 minutes, turning once, until golden and tender. Meanwhile, in a small skillet, simmer remaining 1/3 cup of olive oil with anchovies over moderate heat, stirring, until anchovies dissolve. Add garlic and cook for 1 minute. Stir in panko and cook, stirring frequently, until golden and crispy, about 5 minutes. Stir in parsley and lemon zest. Transfer roasted asparagus to a serving platter. Drizzle with lemon juice, top with panko, and serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.