Asparagus with Breadcrumbs and Parmesan
• 4 slices rustic white or wheat bread (3 ounces), crusts removed, torn into large pieces
• 3 tablespoons extra-virgin olive oil
• 1/4 cup grated Parmesan
• Coarse salt and ground pepper
• 2 large bunches asparagus (about 1 pound each), ends trimmed, stalks peeled
• 1/2 lemon
Preheat oven to 425. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add Parmesan, season with salt and pepper, and stir with a fork to combine. Arrange asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, 20 minutes. Squeeze lemon juice over asparagus just before serving.