For the Roasted Asparagus with Lemony Breadcrumbs 

1. Zest one lemon with a microplane and set aside. 
2. On medium heat, melt butter and olive oil in a pan, then add the plain panko breadcrumbs. (see note#1) Mix the breadcrumbs to coat with the olive oil and butter. Toss around the breadcrumbs for about 5-7 minutes until they are golden brown. Transfer to a bowl. If you’re using right away – stick them in the freezer to cool down. 
3. Chop the bottoms of the asparagus and discard. Then put asparagus on a sheet pan. Add olive oil, salt and pepper. Toss the asparagus around to coat. Line the asparagus side by side and cook in a preheated oven at 425 degrees for 12-15 minutes. Turn asparagus half way through. 
4. While asparagus is cooking cut a few lemon wedges. You can use the same lemon you zested for this. 
5. Once the breadcrumbs are cooled down, add the lemon zest and mix to combine well. 
6. Transfer the cooked asparagus to a plate or platter. Garnish with lemon wedges. Spoon the lemony breadcrumbs over the top of the asparagus. You can also squeeze a little lemon juice over the top if you like. Garnish with chopped parsley if you have any on hand – totally optional. Serve immediately.

For the Sautéed Asparagus with Fresh Basil & Shaved Parmesan 

1. Cut a small chunk of parmesan cheese from your wedge of parmesan and set aside. 
2. Chop your fresh basil. Stack the basil leaves on top of each other (about 10-15 depending on size). Roll the stack of leaves like a cigar. Slice the basil into thin strips. Set aside. 
3. Cut the bottoms from the asparagus and discard. Chop the asparagus into small pieces – about ½” to ¾” then transfer to a pan. 
4. Cut a few lemon wedges to squeeze onto asparagus and for garnish. 
5. On medium heat add olive oil, salt and pepper to the asparagus. 
6. This is a sauté/steam method so you will alternate between giving the asparagus a toss when the cover is off, then put the lid on to let it steam for a minute or two. Repeat the process for about 6 minutes and the asparagus will be cooked. At the end, add most of the fresh basil and squeeze some fresh lemon in the pan. 
7. Transfer asparagus to a serving bowl. Shave the parmesan cheese with a potato peeler right into the bowl. Toss the asparagus. Add a few more shavings of cheese on top. Add the last pinch of basil and garnish with a lemon wedge. Serve immediately.