Heat Oven to 400° F.

Wash the asparagus and cut or break the stems off so the spears fit in the baking dish. About 9" (that should be enough to get the woody part of the stem off).

In a sprayed or buttered 9"x13" baking dish, lay the asparagus so every other spear faces the outside of the dish (see photo). Brush the ends and tops with olive oil, then sprinkle with ½ tsp of the salt and ¼ tsp of the pepper.

In a saucepan over medium heat, melt 3 Tbsp of the butter. Whisk in the flour and cook, whisking constantly, until the mixture just starts to turn golden.

Whisk in the half and half, and keep whisking until mixture thickens.

Take off of the heat and whisk in ¾ cup of the parmesan, garlic powder, 1 tsp of the salt, remaining ¼ tsp pepper, and lemon zest. Taste and adjust salt if needed.

Pour over the asparagus, leaving the ends exposed (to look fancy). Bake at 400° F for 15 to 20 minutes, depending on how thick the spears are, and how tender you like your asparagus (Make note of the halfway point in the baking time for the breadcrumb topping to go on).

Meanwhile, mix the remaining 1 Tbsp of butter (melted) with the bread crumbs and remaining ½ cup of parmesan. Halfway through the baking time, sprinkle the mixture over the sauce. Then continue baking.

If you want the bread crumbs more golden, just broil for a few minutes after baking.

Serve immediately.