Tender crisp baked asparagus with a buttery garlic parmesan topping!
Preheat oven to 400 degrees
Toss the asparagus with the olive oil to coat.
Arrange the asparagus in a single layer on a baking sheet being sure to leave room in between the stalks to they roast and don't steam.
Season the asparagus with salt and pepper. Set aside.
In a bowl, combine the panko, butter, cheese, garlic and garlic powder.
Sprinkle the panko mixture evenly over the asparagus. Transfer to the oven.
Bake the asparagus for 10-12 minutes or until tender and the topping is golden brown.
Leftover asparagus can be stored in the refrigerator in an airtight container for up to 24 hours. It's great used in quiche, frittatas or stuffed in chicken breast.