Chilled Asparagus Salad

0 Bring a wide saute pan of salted water to a boil.
1 While waiting for the water to boil, heat a small skillet over medium heat. Add the butter and when it melts, add the breadcrumbs and ¼ teaspoon of salt. Cook, stirring occasionally, until the breadcrumbs are deep golden brown and very crisp, 6 to 10 minutes. When they’re deep golden brown, grate the garlic over the breadcrumbs and continue cooking until fragrant, about 1 minute. Transfer the breadcrumbs to a plate to cool. 
2 Fill a bowl with ice water and place it near the stove. To the boiling water, add the asparagus and boil for 60 seconds. Use a slotted spoon or ladle to transfer all of the peas to the ice water and let them cool completely. Drain the asparagus and pat it dry with clean towels or paper towels. 
3 Slice the asparagus at an extreme bias to make 2-inch-long pieces.
4 In a large mixing bowl, whisk together the lemon juice, olive oil, and ¼ teaspoon salt. Gently fold the asparagus into the dressing. 
5 Transfer the asparagus to a serving platter. Grate the parmesan cheese over top and add the breadcrumbs. Serve cold or at room temperature.