Begin by rinsing your fresh asparagus under cool water to remove any dirt. Snap off or cut the tough lower ends, ensuring they are about 5 inches long.

In a large pot, bring salted water to a rolling boil. Carefully lower the asparagus into the water and cook for 2 to 4 minutes, until bright green and tender yet still crisp.

Prepare a large bowl filled with ice and cold water. Immersion blanched asparagus for about 3 minutes before draining and patting dry.

In a skillet over medium heat, melt 2 tablespoons of butter. Stir in 1 cup of panko crumbs for about 1 minute until golden brown, then mix in lemon zest and parsley.

Return the skillet to medium heat and melt the remaining butter. Add fresh lemon juice and toss the drained asparagus gently until warmed through.

Transfer the asparagus to a serving platter and sprinkle the lemon parsley panko mixture over the top.