Heat large covered saucepot of water to boiling over high heat.

Fill large bowl with ice and water.

Add 1 teaspoon salt, then asparagus, to boiling water.

Cook uncovered 5 to 6 minutes or until spears are bright green and knife pierces stalks easily.

With tongs, transfer directly to bowl of ice water.

When asparagus is cool, drain well.

Roll between paper towels to dry.

Asparagus can be refrigerated in airtight container or zip-tight plastic bag up to overnight.

In 12-inch skillet, combine garlic, 1 tablespoon oil, and ½ teaspoon lemon peel.

Cook over medium heat 2 minutes or until golden, stirring occasionally.

Add panko and cook 1 to 2 minutes or until golden and toasted, stirring frequently.

Transfer to small bowl; wipe out skillet.

In same skillet, combine asparagus, water, and remaining 1 teaspoon oil.

Cook over medium heat 2 to 5 minutes or until heated through, turning frequently.

Transfer to serving platter.

Stir chopped parsley, remaining ½ teaspoon lemon peel, remaining ¼ teaspoon salt, and pepper into panko mixture.

Spoon seasoned panko over asparagus.