Asparagus Gremolata

salt
pepper
2 lb. asparagus, ends snipped (if using jumbo, also peel)
1 clove garlic, pressed or finely minced
1 Tbsp. + 1tsp. olive oil
1 tsp. freshly grated lemon peel
1/4 C. panko (Japanese-style bread crumbs)
1/4 C. packed fresh flat-leaf parsley leaves, finely chopped

Heat large covered saucepan of water to boiling on high. Fill large bowl with ice and water. Add 1 tsp. salt, then asparagus to boiling water. Cook uncovered 4-5 min. or until bright green and a knife pierces easily through stalks. With tongs, transfer directly to ice water. When asparagus is cool, 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 12in. skillet, combine garlic, 1 Tbsp. oil, and 1/2 tsp. lemon peel. Cook on medium 2 min. or until golden, stirring occasionally. Add panko and cook 1-2 min. or tunil golden and toasted, stirring frequently. Transfer to small bowl and wipe out skillet.
In same skillet, combine asparagus, 1 Tbsp. water and remaining 1 tsp. oil. Cook on medium 2-5 min. or until heated through, turning frequently. Transfer to serving platter.
Stir chopped parsley, remaining 1/2 tsp. lemon peel, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper into panko mixture. Spoon seasoned panko over asparagus.