1 lb medium-thick stalks asparagus
Extra virgin olive oil
Coarse Kosher or sea salt
1/4 c breadcrumbs
Fresh grated parmesan
- Preheat oven to 450° with a rack set in the middle. Rinse and pat dry the asparagus. One spear at a time, snap off the bottoms of each stalk where it wants to breaks naturally.
- Place the asparagus on a sheet pan and toss the asparagus with enough evo just to coat – about 1 tablespoon. Add a generous pinch of salt and toss to coat.
- Sprinkle the breadcrumbs evenly across the spears and place the sheet tray in the oven to roast for 7-10 minutes.
- Remove the asparagus from the oven when the breadcrumbs are golden brown and the asparagus tips are starting to brown. Grate Parmesan over all the spears and serve.