Roasted Asparagus with Lemony Bread Crumbs

• 2 lb. asparagus
• 13 c. extra-virgin olive oil
• 2 tbsp. extra-virgin olive oil
• kosher salt
• Freshly ground pepper
• 7 anchovy fillets in oil
• 2 clove garlic
• 1 c. panko bread crumbs
• 1 tbsp. Chopped flat-leaf parsley
• 2 tsp. lemon zest
• Juice of 1 lemon

1. Preheat oven to 425 degrees F. On a baking sheet, toss asparagus with 2 tablespoons of olive oil and season with salt and pepper.
2. Roast for 20 to 25 minutes, turning once, until golden and tender.
3. Meanwhile, in a small skillet, simmer remaining 1/3 cup of olive oil with anchovies over moderate heat, stirring, until anchovies dissolve.
4. Add garlic and cook for 1 minute.
5. Stir in panko and cook, stirring frequently, until golden and crispy, about 5 minutes.
6. Stir in parsley and lemon zest.
7. Transfer roasted asparagus to a serving platter.
8. Drizzle with lemon juice, top with panko, and serve.
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asparagus, extravirgin olive oil, extravirgin olive oil, kosher salt, freshly ground pepper, anchovy, clove garlic, bread crumbs, flatleaf parsley, lemon zest, lemon

Taken from www.delish.com/recipefinder/roasted-asparagus-lemony-bread-crumbs-recipe-fw0413 (may not work)