Cheesy Roasted Asparagus With Crispy Crunchies

• 1 bunch asparagus, ends snapped or trimmed
• 1 tablespoon extra-virgin olive oil, plus 2 teaspoons
• 1 3/4 teaspoons kosher salt, divided
• Freshly ground black pepper
• 1/4 teaspoon chile flakes
• 1/4 cup panko
• 1/4 cup walnuts, coarsely chopped
• 1 clove garlic, grated
• 1/2 cup Gruyere, coarsely grated (40 grams)
• 1/2 lemon, zested and juiced

1. Heat oven to 425u0b0F with a baking sheet in the hottest section of the oven. In a large bowl, toss asparagus with 1 tablespoon oil, 11/2 teaspoons salt, black pepper, and chile flakes.
2. When the oven (and pan) are hot, add the asparagus in a single layer (it should sizzle) and roast for 7 to 10 minutes depending on the thickness of your asparagus, until browning and crisp-tender.
3. Meanwhile, in a small bowl combine the panko, nuts, grated garlic, remaining 2 teaspoons olive oil, and remaining 1/4 teaspoon salt. Spread onto a small baking sheet and cook for 5 to 8 minutes, stirring twice, until panko is golden brown. Set aside while you finish the asparagus.
4. When the asparagus is finished turn on the broiler. Sprinkle the cheese all over the asparagus and broil for 1 to 2 minutes, until cheese is melted and bubbling. Top asparagus with panko mixture, lemon zest, and lemon juice. Eat promptly!

extravirgin olive oil, kosher salt, freshly ground black pepper, chile flakes, panko, walnuts, clove garlic, gruyuere, lemon

Taken from food52.com/recipes/81351-cheesy-roasted-asparagus-with-crispy-crunchies (may not work)