Heat a large pot of water to boiling, and fill a large bowl with ice water. Add salt and asparagus to boiling water. Boil for 2-3 min; it is important to not over cook at this point. Use tongs to transport asparagus to ice water. Remove when cool 9about 3-4 min) and drain well. Roll spears in paper towels to dry completely. Asparagus can now be refrigerated in zip lock bag or air tight containers for up to 24 hours. In a large skillet combine 1Tbsp olive oil, garlic and 1/2 tsp of lemon peel. Cook on medium heat for 1 min. stirring frequently. Add panko bread crumbs and cook 1-2 min. stirring frequently. Transfer to a small bowl. Wipe out skillet and add 1 Tbsp of water and 1 tsp olive oil. Add the asparagus and cook on medium heat for approx. 5 min. Turn frequently. Transfer to serving platter. Stir the chopped parsley, remaining lemon peel, salt and pepper into panko mixture. Spoon over the stalk portion of asparagus spears.