Add a Squeeze of Lemon to Asparagus Season

Believe it or not, it's already asparagus season. In fact, I saw a nearby farm post on social media recently it started picking asparagus and selling fresh from the field. After a long winter of less-than-stellar vegetables, we are salivating for the return of farm-fresh and locally grown produce. Asparagus is often the first local crop to arrive on the scene, and it's one of my absolute favorites for its ease of preparation. While I often opt to just roast my asparagus quickly in olive oil seasoned simply with salt and pepper, when I saw this amped-up version of the roasted classic I couldn't help but be tempted. Cheese and panko are right up my alley. Although the roasted asparagus remains center stage, this toasted panko topping with its lemony tartness and the sprinkle of salty cheese are perfect flavor complements. The original recipe calls for seasoning the asparagus with Herbs de Provence, which I did not have, but quick sprinkles of thyme, rosemary, and basil seemed to do the trick instead. In addition, I stuck with a substitution of just Parmesan cheese and eliminated the Pecorino Romano for my own personal preference. You can't go wrong either way, I'm sure, as long as they're freshly grated. I started grating my own Parmesan a few years ago and never looked back. It tastes so much better than the pre-shredded kind in the bag. The lemon in this recipe adds a brightness that can't be overlooked. The toasted panko crumbs soak it up and gain volume through the absorption. It's a flavor bomb. I'm all about the leftovers, and these were extra good the next night when reheated. I cut the asparagus into smaller pieces and mixed it all into a bowl of al dente orzo. So good. Like many of spring's brief moments, asparagus season may be fleeting here in New England, but if there's anything we home cooks know it's how to make the most out of our local bounties for as long as they last. Roasted Asparagus with Lemon Parmesan Topping Adapted from whatsgabycooking.com Ingredients: 1 pound asparagus, ends trimmed 1 tablespoon olive oil 1 teaspoon Herbs de Provence, or combo of dried herbs of choice 1 tablespoon butter 1/2 cup panko breadcrumbs 1 lemon, juiced and zested 2 tablespoons freshly grated Parmesan cheese 1 tablespoon freshly grated Pecorino Romano cheese, or add extra Tbsp. of Parmesan Salt and freshly cracked black pepper to taste Instructions: Preheat oven to 425 degrees Fahrenheit. Lay trimmed asparagus on baking sheet and drizzle with olive oil. Sprinkle with the Herbs de Provence or herbs of choice and place into oven. Roast for 15 minutes or until just tender. While asparagus is roasting, melt butter in small saucepan. Add panko breadcrumbs and stir for 3-4 minutes until panko is golden brown. Remove saucepan from heat and add lemon juice and zest. Stir and let cool. Once asparagus is out of oven, transfer to serving platter and top with lemon-panko mixture. Sprinkle cheese on top and season with salt and pepper as needed. Serve immediately.