Roasted Asparagus with Crispy Breadcrumbs

(Adapted from Buddy Valastro)

1 pound medium-thick stalks aspragus

extra virgin olive oil

coarse Kosher or sea salt

¼ cup breadcrumbs

chunk of Parmesan for grating

Preheat oven to 450° with a rack set in the middle. Rinse and pat dry the asparagus. One spear at a time, snap off the bottoms of each stalk where it wants to breaks naturally.

Place the asparagus on a sheet pan and toss the asparagus with enough extra virgin olive oil  just to coat – about 1 tablespoon. Add a generous pinch of salt and toss to coat.

Sprinkle the breadcrumbs evenly across the spears and place the sheet tray in the oven to roast for 7-10 minutes.

Remove the asparagus from the oven when the breadcrumbs are golden brown and the asparagus tips are starting to brown. Grate Parmesan over all the spears and serve.