Preparation

• Heat the oven to 475°F.
• Melt the butter in a medium skillet over medium heat. Add the breadcrumbs; toss until lightly golden, about 2 minutes. Add the garlic, and cook, stirring, until fragrant, 30 seconds. Season with salt and pepper; let cool. Add the Parmigiano, thyme, and the almonds, and toss to combine.
• Toss the asparagus with the oil on a rimmed baking sheet, and season with salt and pepper. Roast until just tender and lightly charred, 8 to 10 minutes. Arrange the asparagus on a serving platter or divide among plates, and sprinkle with the breadcrumbs.