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Lemony Orzo with Asparagus and Garlic Bread Crumbs
  • Kosher salt and black pepper
  • 1 cup orzo
  • 1 pound asparagus, trimmed and thinly sliced on a diagonal (about ¼-inch thick)
  • 5 tablespoons extra-virgin olive oil
  • 1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)
  • ½ cup panko or homemade bread crumbs
  • 1 small garlic clove, finely grated
  • ¼ cup finely grated Parmesan, plus more for serving
  • ½ cup fresh dill, mint or parsley leaves (or any combination), torn if large
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