Roasted Asparagus with Lemony Breadcrumbs

Another deeeeelish asparagus recipe.  We had this for Easter and it's now one of our favorites, even though Jeff is getting a little tired of asparagus.  : )  The crunch of the breadcrumbs, and the fresh flavor of the lemons really compliment the asparagus.  It's so good!
Oh, we sauteed the asparagus in a frying pan on high heat because the oven was being used for something else, and it worked just fine.

Roasted Asparagus with Lemony Breadcrumbs

2 pounds asparagus, trimmed
1 Tbsp extra-virgin olive oil
Coarse salt and freshly ground pepper
2 Tbsp butter
1/2 C. panko breadcrumbs
1/2 lemon, juiced and zested
Garnish: 1/2 lemon, cut into wedges

Preheat oven to 425°.  Arrange asparagus on a rimmed baking sheet, and drizzle with oil.  Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Roast until tender, 18 to 20 minutes, then transfer to a platter.
Meanwhile, melt butter in a medium skillet over medium heat.  Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes.  Remove from heat, and stir in lemon juice and zest.  Season with salt.
Top asparagus with breadcrumbs, and garnish with lemon.

Recipe from Martha Stewart Living magazine.