Bavette con asparagi e mollica

1 c. fluffy breadcrumbs
2 bunches asparagus
.75 lb. bavette (or any long pasta)
.33 c. The Spicy Olive Milanese Gremolata EVOO
4 cloves garlic, finely chopped
.25 c flat-leaf parsley, finely chopped
Juice of 1 lemon, freshly squeezed

To crisp the breadcrumbs, toss into a a dry frying pan on medium heat and stir until crisp and golden. Set aside.

Snap the bottoms off the asparagus and cut diagonally into 2-inch pieces. Bring a large pot of water to boil and cook asparagus for about 3 minutes, until bright green and crisp-tender.

Bring the water back to a boil and cook pasta until al dente.

Meanwhile, combine the oil, garlic and parley in a pan. Cook over low heat for about 3 minutes, until the garlic is fragrant. Stir frequently and add in the asparagus. Continue stirring until the asparagus pieces are well coated.

When the pasta is al dente, add it to the pan with the asparagus, garlic and parsley. Add the lemon juice and just enough water to moisten. Turn the heat up to high and toss the ingredients for another minute. Serve with breadcrumbs scattered on top.