INGREDIENTS:

• 2 pounds thick asparagus
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 1 cup panko (Japanese breadcrumbs)
• 1 lemon
• 2 tablespoons slivered mint leaves

DIRECTIONS:

1. Snap off woody bottoms of asparagus.  With a vegetable peeler, lightly peel bottom half of spears.  Fill a 12-inch skillet with several inches of salted water.  Bring to a boil/

2, Add asparagus and cook until spears can be easily pierced with the tip of a sharp knife, about 10 minutes.

3. Meanwhile, heat oil and 1 tablespoon of the butter in a medium skillet.  Add panko and stir over medium-high heat until golden, about 3 minutes.  Grate zest from the lemon into the breadcrumbs.  Cut lemon in half and squeeze 1 teaspoon juice into crumbs.  Cook 30 seconds longer.  Add a big pinch of salt.  Stir mint into crumbs.

4. When asparagus is finished cooking, drain, shake dry, and transfer to a platter.  Dot with bits of remaining butter and scatter breadcrumbs on top.  Serve immediately.

SERVES 6