Preheat oven to 425 degrees. Arrange asparagus on a rimmed
baking sheet, and drizzle with oil. Season with 1/2
teaspoon salt and 1/4 teaspoon pepper. Roast until tender,
18 to 20 minutes, then transfer to a platter.
Meanwhile, melt butter in a medium skillet over medium
heat. Add panko, and cook, stirring frequently, until deep
golden brown, 8 to 10 minutes. Remove from heat, and stir
in lemon juice and zest. Season with salt.
Top asparagus with breadcrumbs, and garnish with lemon.