Dolly's Seasoned Salt and Pepper, to taste
2 lb Asparagus - some folks use Jumbo, I prefer either thin or jumbo. I would just rather not
peel a jumbo !
1 clove garlic, finely minced
3 tsp Olive Oil
1 tsp Lemon Peel, grated
1/4 cup Panko Bread Crumbs
1/4 cup Italian Parsley, finely chopped
Blanch your Asparagus. Saute the garlic in 1 Tbl of the olive oil, add 1 tsp of the lemon peel to the pan. Set aside. Wipe out the skillet and add the rest of the olive oil, the lemon and cook over medium heat until golden. Add the Panko and and saute until golden, then transfer to a plate. Add the rest of the ingredients to a hot pan along with 1 Tbl of water. Transfer this deluxe mixture to a serving platter. Season the panko with the rest of the ingredients, spoon over the Asparagus and serve to rounds of applause! Delish !