Preheat oven to 350 degrees.

Spread asparagus in an even layer on a baking sheet.

Toss with olive oil, sea salt, and lemon pepper.

Roast for 15-20 minutes until fork tender.

Bring broth to a boil, add couscous and 2 tsp olive oil. Remove from heat and cover for 5 minutes.

Meanwhile, heat a skillet over medium, add a swirl of olive oil, and add diced onions and mushrooms. Cook until softened, about 5 minutes. Season with salt and pepper.

Stir mushroom mixture into couscous and add a tbsp of lemon juice.

Once asparagus are cooked, remove from oven and turn temperature up to broil.

Slice avocados open. Make slits throughout so the avocado cooks.

Squeeze a little lemon juice, just a few drops, on each avocado slice.

Toss the panko and Parmesan in a bowl and pat it all over the avocado slice.

Drizzle with olive oil, place on a baking sheet, and broil for 1-3 minutes depending on size of the avocado. Keep an eye on it and when it browns take it out! Mine took about 1 min 15 seconds.

Serve 2 avocados slices with a large scoop of couscous and half the asparagus. Add more lemon juice to the avocado and asparagus if you would like.