Spring Ditalini Salad with Lemony Breadcrumbs

Directions

1. Bring a large pot of water to a boil. Add the 2 tbsp of salt and pasta. Cook according to the directions on the package. Drain and set aside.
2. Chop off the tough woody ends of the asparagus and cut into half-inch pieces.
3. Chop off the tops and core of the fennel bulb then thinly slice.
4. Heat avocado oil in a small skillet over medium heat and saute the asparagus, fennel, scallions, and garlic until brightly colored and slightly tender, about 7 minutes. Add the edamame and saute until heated through. Turn off the heat.
5. Dump the drained ditalini pasta into a large serving bowl and add the asparagus mixture, mint, and parsley.
6. In a small bowl, whisk all ingredients for the dressing then pour over the ditalini and asparagus mixture. Give everything a stir and set aside.
7. To make breadcrumbs, melt butter over medium heat in the now empty skillet and add the panko breadcrumbs. Cook while frequently stirring until the panko has turned a golden color and is slightly crispy. Add the lemon zest and salt, and stir to incorporate. Turn off the heat and pour breadcrumbs into a serving dish.
8. To serve the salad, plate a large portion and top with the breadcrumbs. Serve warm.