Parmesan Roast Asparagus

Ingredients

• 1 bunch asparagus
• 2 Tbs EVOO
• 1 Tbs lemon juice
• 1⁄2 tsp garlic powder
• 1⁄2 tsp salt
• 1⁄4 tsp pepper
• 1⁄4 tsp dried oregano
• 1⁄4 tsp dried basil
• 1⁄8 tsp ground nutmeg
• 1⁄8 tsp dried thyme
• 1⁄2 cup Parmesan cheese

Buttery Panko Topping

• 1 Tbs butter
• 1⁄3 cup panko breadcrumbs

Directions

1. Preheat oven to 425° F. Line a baking sheet with foil and lightly spray with cooking spray.
2. Add asparagus to the baking sheet and add olive oil, lemon juice and all seasonings. Toss to evenly coat then arrange asparagus in a single layer. Evenly top with Parmesan cheese.
3. Bake at 425° F for 7-10 minutes or until tender but still crisp.
4. While the asparagus is baking, make Panko topping. Melt one tablespoon butter in a skillet over medium heat. Add panko and stir to coat then continue to cook and stir until panko is golden.
5. Sprinkle toasted panko all over baked asparagus. Serve immediately.