Asparagus Gremolata

The recipe calls for "jumbo" asparagus. Up to you, but I like "pencil thin"
(serves 6)

Kosher* salt and freshly ground* pepper
2 lbs. asparagus spears, trimmed
1 clove garlic, finely chopped
1 T. EVOO plus 1 t. EVOO
1 t. freshly grated lemon peel
1/4 cup. Panko bread crumbs
1/4 c. packed fresh flat-leaf parsley leaves, finely chopped
1 T. water


Heat a large covered sauce pot of water to boiling on high. Fill a large bowl with ice and water. add 1 t. salt to sauce pot, then asparagus to boiling water. Cook uncovered 5-6 mins. or until bright green and a knife pierces easily through stalks. With tongs, transfer directly to bowl of ice water to stop the cooking process. When cook, drain well. Roll between paper towels to dry completely. Asparagus can be refrigerated in an airtight container or resealable  plastic bag up to overnight. In a 12" skillet, combine garlic, 1 T. oil, and 1/2 t. lemon peel. Cook on med. 2 mins. or until golden, stirring occasionally. Add panko and cook 1-2 mins. or until golden and toasted, stirring frequently. Transfer to small bowl; wipe out skillet. In the same skillet, combine asparagus, 1 T. water, and remaining T. oil. Cook on med. 2-5 mins. or until heated through, turning frequently. Transfer to a serving platter. Stir chopped parsley, remaining 1/2 t. lemon peel, and S&P into panko mixture. Spoon over asparagus and serve immediately.

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MM