Panko Roasted Asparagus

1 lbs asparagus, ends trimmed
1 tbsp olive oil
1 tsp herbs de provence
2 tbsp butter
1/2 cup panko bread crumbs
1 lemon, juiced and zested
2 tbsp freshly grated parmesan cheese
Coarse salt and freshly cracked black pepper to taste

Preheat the oven to 425 degrees F.
Lay the trimmed asparagus on a baking sheet and drizzle with olive oil. Sprinkle the herbs de provence on top and place into the oven. Roast for about 15 minutes until just tender.
While the asparagus is roasting, melt the butter in a small saucepan. Add the panko and stir for 3-4 minutes until the panko is golden brown. Remove the saucepan from the heat and add the lemon juice and zest and stir. Transfer the panko to a paper towel lined plate and let cool.
Once the asparagus is done, remove the baking sheet from the oven. Transfer the asparagus to a serving platter and sprinkle with the panko mixture. Add the parmesan cheese on top and season with salt and pepper as needed.
Serve immediately.