Roasted Asparagus with Chive-Anchovy Butter

Place a rimmed baking sheet in the oven; preheat to 450°F.

Toss asparagus with oil, salt and pepper in a medium bowl. Transfer to the hot pan. Roast until browned and tender-crisp, 4 to 6 minutes.

Meanwhile, toast breadcrumbs in a small dry skillet over medium-high heat, stirring frequently, until crispy, 3 to 5 minutes.

Combine butter, chives, anchovies, garlic and lemon zest in the bowl and mash into a paste with a fork.

Add the hot asparagus to the butter, drizzle with lemon juice and toss until the butter melts. Transfer to a serving platter and sprinkle with the breadcrumbs.