Start by gathering one pound of fresh asparagus and trim off the tough ends. Slice the asparagus into thin diagonal pieces, about 1/8 inch thick.

Preheat a small skillet over medium heat and add a splash of olive oil. Once shimmering, add stale bread pieces or panko and toast for about 3-5 minutes until golden brown.

In a large mixing bowl, combine the sliced asparagus, 1/3 cup of toasted bread crumbs, roughly chopped walnuts, and freshly grated Parmesan cheese.

Squeeze the juice of one fresh lemon over the salad mix and drizzle with about 2 tablespoons of olive oil. Stir gently to blend.

Taste and adjust seasoning before transferring the salad to a serving platter. Serve and enjoy!