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Ingredients
  • 1/3 cup dried breadcrumbs
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 cup finely chopped lightly toasted walnuts
  • 1 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Dried chile flakes
  • 1 pound asparagus, tough ends trimmed
  • About 1/4 cup fresh lemon juice
  • 1/4 cup lightly packed mint leaves
  • Extra-virgin olive oil
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