Categories: Sides

Ingredients

• 2 tbsp. butter
• 1/2 cup panko
• 1 tsp chopped thyme
• 3 tbsp. grated pecorino
• 2 tbsp. chopped chives
• 2 tsp Meyer lemon zest
• Salt and pepper
• 2 lbs. asparagus, trimmed
• 2 tbsp. butter

Directions

1. Heat butter in a skillet over medium heat. Add panko and chopped thyme and cook, stirring, until browned, 3-6 minutes. Remove from the heat and stir in pecorino, chives and lemon zest; season with salt and pepper and set aside. Cook asparagus in salted boiling water until crisp-tender, 2-4 minutes. Drain and toss with butter and a pinch each of salt and pepper. Transfer to a platter and top with the panko mixture.

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