Asparagus with Breadcrumbs, Capers, Lemon and Herbs.

For the caper, lemon and herb crust lightly toast some white bread crumbs in a pan.
Place in a mixing bowl and add chopped capers, the zest of a lemon, chopped parsley, grated parmesan and melted butter.
Mix and reserve.
Remove the woody ends of the asparagus, place in a baking tray, roll lightly in rape seed oil, add a dot or two of butter, season and bake at 180 for 10-15 mins, depending on the thickness of the stems until tender.
Plate the asparagus, pour over the melted butter from the baking dish, scatter with the topping and serve.