Prepare asparagus and season with salt to taste
Heat 2 Tbsp olive oil in a pan
Cook asparagus until tender
In a separate bowl, combine ¼ cup grated parmesan cheese, ¼ cup gluten free bread crumbs, lemon zest, and 2 Tbsp olive oil
Mix in juice from ½ lemon to the pangritata topping
Top cooked asparagus with pangritata mixture
