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Ingredients

• 1 bunch asparagus, about 1 lb., tough ends removed ; ;
• 3 tsp. extra-virgin olive oil
• 2 tsp. minced fresh thyme ; ;
• 1/2 cup fresh bread crumbs, from day-old coarse country bread with crusts removed ;
• 1 tsp. grated lemon zest ;
• Kosher salt and freshly ground pepper, to taste ;

Description

The Best Way To Trim Spears Of Asparagus Is To Bend The Cut End Of Each Spear Until It Breaks Naturally. The Bottom Portion Will Be Tough And Fibrous; The Balance Of The Spear Will Be Tender. You Can Cut A Thin Slice From The Base Of Each Spear For A Tid

Williams-Sonoma