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1) Heat large covered saucepot of water to boiling on high. Fill large bowl with ice and water.
2)Add 1 teaspoon of salt, then asparagus, to boiling water. Cook uncovered 5-6 minutes until bright green or a knife pierces easily through the stalks. With tongs, transfer directly to bowl of 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 or up to overnight.
3) In 12-inch skillet, combine garlic, 1 Tablespoon oil and 1/2 teaspoon lemon peel. Cook on medium for 2 minutes or until golden, stirring occassionally. Add panko and cook 1-2 minutes or until golden and toasted, stirring frequently. Transfer to small bowl; wipe out skillet.
4) In same skillet, combine asparagus, 1 Tablespoon of water and remaining 1 teaspoon oil. Cook on medium 2-5 minutes or until heated through, stirring frequently. Transfer to serving platter.
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5) Stir chopped parsley, remaining 1/2 teaspoon lemon peel, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper into panko mixture. Spoon seasoned panko over asparagus.
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