Tonight's menu- Broccoli with lemony parmesan breadcrumbs

This is a great side dish for the holidays.  It goes well with everything from ham, turkey or rib roast.

You will need:

2 cups breadcrumbs (I used panko)
8 oz (1 cup) unsalted butter
1/2 Tbs. sweet Hungarian paprika
1/4 cup kosher salt plus 1 tsp. kosher salt
1/2 tsp. white pepper
1/2 cup tightly packed Parmigiano-Reggiano
1/2 cup chopped fresh flat-leaf parsley
2 Tbs. grated lemon zest (about 2 to 3 lemons)
1 Tbs. fresh lemon juice
2 lbs broccoli

Spread breadcrumbs on a rimmed baking sheet and toast them in the oven until lightly brown, about 5 minutes.  Set a side.  In a heavy skillet melt 1/2 cup butter over medium heat.  Add the breadcrumbs, paprika, 1 tsp. salt and pepper.  Cook stirring for about 1 minute, just to meld the flavors.  Remove from heat and stir in the cheese, parsley, lemon zest and juice.  In a large pot bring to boil 1 gallon of water and 1/4 cup salt.  Trim the bottom off the broccoli stems, cut each broccoli head lenghtwise in half and then cut each half lengthwise into six spears.  Put the broccoli in the boiling water and cook until crisp and tender, about 5 minutes.  Drain the broccoli well then add back into cooking pot.  Add the breadcrumb mixture to the broccoli.  Serve immediately.  Can be kept warm in the over for up to 20 minutes.