<http://schema.org/recipeInstructions>
" Heat large covered saucepot of water to boiling on high. Fill large bowl with ice and water. Add 1 teaspoon salt, then asparagus, to boiling water. Cook uncovered 5 to 6 minutes or until bright green and a knife pierces easily through stalks. With tongs, transfer directly to bowl of ice water. When asparagus is cool, drain well. Roll between paper towels to dry completely. Asparagus can be refrigerated in an airtight container or resealable plastic bag up to overnight. In 12-inch skillet, combine garlic, 1 tablespoon oil, and 1/2 teaspoon lemon peel. Cook on medium 2 minutes or until golden, stirring occasionally. Add panko and cook 1 to 2 minutes or until golden and toasted, stirring frequently. Transfer to small bowl; wipe out skillet. In same skillet, combine asparagus, 1 tablespoon water, and remaining 1 teaspoon oil. Cook on medium 2 to 5 minutes or until heated through, turning frequently. Transfer to serving platter. Stir chopped parsley, remaining 1/2 teaspoon lemon peel, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper into panko mixture. Spoon seasoned panko over asparagus."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a31211/asparagus-gremolata-recipe-ghk0211/>