oven-roasted asparagus with bread crumbs

Tried a new method of cooking asparagus over the weekend.  It was so fast and easy, not to mention delish.

INGREDIENTS

1 lb medium-thick stalks asparagus

Extra virgin olive oil

Coarse Kosher or sea salt

1/4 c breadcrumbs

Fresh grated parmesan

PREPARATION:

1. 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.
2. 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.
3. Sprinkle the breadcrumbs evenly across the spears and place the sheet tray in the oven to roast for 7-10 minutes.
4. 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.