Warm Asparagus Salad

1          clove     garlic, minced

¾         c           panko breadcrumbs

1          tbsp      unsalted butter

1          tbsp      white wine vinegar

2          tsp        extra virgin olive oil

1          tsp        grated lemon rind

2          tsp        fresh lemon juice

1                      medium shallot, peeled and minced

¼         tsp        salt

¼         tsp        freshly ground black pepper

1          c           water

1 ½       pounds asparagus

1          tsp        grated lemon rind (optional)

Melt butter in a small saucepan over medium-high heat. Cook 1 to 2 minutes or until butter is lightly browned, shaking pan occasionally; remove from heat. Drizzle butter over breadcrumbs; toss well to coat. Combine vinegar, oil, 1 teaspoon rind, lemon juice, and shallot; stir well with a whisk. Stir in salt and pepper.

Bring water to a boil in a large skillet. Snap off tough ends of asparagus; add asparagus to pan. Cook 5 minutes or until tender, stirring constantly. Place asparagus on a serving platter. Drizzle with vinaigrette; top with breadcrumb mixture. Garnish with 1 teaspoon grated lemon rind, if desired. Serve immediately.