Roasted asparagus with lemon breadcrumbs

We love asparagus. My husband LOVES asparagus! And we've decided we like it best a little crunchy, and al dente if you will :)

When you cook asparagus at a high temperature, it concentrates its flavor and guarantees a tender (and not mushy) texture. Sprinkle crunchy breadcrumbs on the asparagus  just before serving for extra texture.
Ingredients
2 lbs asparagus, trimmed
1 tbs olive oil
Course salt and freshly ground pepper
2 tbs unsalted butter
1/2 C panko bread crumbs
1/2 lemon juice and zest
Directions
Preheat oven to 425. Arrange asparagus on baking sheet, and drizzle with oil. Season with 1/2 tsp salt and 1/4 tsp pepper. Roast until tender, 18 - 20 min, then transfer to platter.
Meanwhile, melt butter in a medium a skillet over medium heat. Add panko, and cook stirring frequently until deep golden brown, 8 - 10 min. Remove from heat and stir in lemon juice and zest. Season with salt.
Top asparagus with bread crumbs

Chicken and Asparagus Calzones

bevcooks.com
For the Dough:
* 1 cup warm water
* 1 tsp honey
* 1 package dry active yeast
* 2 1/2 cups all-purpose flour
* 1 Tbs. extra-virgin olive oil
* 1 tsp salt

For the Sauce:
* 1 pound tomatoes (whatever you got in the garden) roughly chopped and pulsed until smooth in a food processor
* 1 Tbs. extra-virgin olive oil
* 1 Tbs. tomato paste
* 1/2 red onion, finely diced
* 3 garlic cloves, minced
* 1/4 cup red wine
* 2 Tbs herbs (basil, thyme, oregano) plus more for garnish
* 1 tsp coarse salt
* 1 tsp freshly ground pepper

The Rest:
* 2 chicken breasts, seasoned with salt and pepper, grilled until cooked through and finely chopped
* 1/2 bunch asparagus, ends trimmed, grilled until crisp-tender and finely chopped
* 1 cup shredded cheese (your pick!)
* 1 egg, lightly beaten in a small cup

Directions for the dough:
In a small bowl, mix 1/4 cup water with the honey and dry yeast. Let sit about 3 minutes until the yeast starts to bubble.
In a bigger bowl, combine the flour and salt. Add the oil, the yeast mixture and the remaining 3/4 cup water. Mix to combine and knead the dough until it’s soft and elastic, about 5 minutes.
Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for an hour.
After an hour, divide the dough into 4 balls. Place them into 4 smaller, oiled bowls and let rise another 15 minutes.
Roll out each dough ball until it’s about 12 inches in diameter, like a pizza. You’re ready for the filling!
Directions for the sauce:
Heat the oil in a medium saucepan over medium-high. Add the onion and garlic and saute 5 minutes.
Add the tomato paste and bloom 30 seconds.
Stir in the tomatoes, herbs, wine, salt and pepper. Simmer on low for 30 minutes.
Keep the lid off as you’ll want it to reduce and thicken a tad.
Putting it all Together:
On one half of each crust, layer some marinara, diced chicken, asparagus, shredded cheese and a little more sauce. Fold the other side over, sealing with your fingers, like a little pocket.
Repeat with remaining calzones.
Brush each calzone with the egg wash, sprinkle with herbs, and bake for 20 to 25 minutes in a 375 degree preheated oven.
Serve calzones with remaining marinara.