Roasted Asparagus with Buttery Breadcrumbs

Ingredients

• 1-½ lb. asparagus, trimmed
• Kosher salt
• 1-½ tsp. fresh lemon juice
• 1 Tbs. extra-virgin olive oil
• ¼ tsp. chopped fresh thyme leaves
• 1-½ Tbs. unsalted butter
• 2 oz. day-old bread, crust removed, or four ½-inch-thick baguette slices

Position a rack in the center of the oven and heat the oven to 250°F. Put the bread in a food processor and pulse until coarse crumbs form. Spread the crumbs on a rimmed baking sheet; bake until they’re dry and lightly crisped, about 20 minutes. Let cool and then grind again in the processor to g...

View full recipe at Fine Cooking