Heat half the Olive Oil in a large non-stick frying pan over high heat. Add the breadcrumbs, NOMU Origanum, garlic, Sea Salt and Balck Pepper and cook, stirring, for 4–5 minutes or until lightly golden. Add the almonds and cook for a further 2–3 minutes or until the almonds are toasted and the crumbs are crisp. Transfer to a small bowl and set aside.

While the breadcrumbs are toasting, cook the asparagus in a large saucepan of salted boiling water for 2 minutes or until tender. Drain well, place on a large serving platter, and sprinkle over the garlic-oregano crumbs and lemon rind.

Place the lemon juice and remaining oil in a small bowl and season to taste. Whisk to combine and drizzle over the asparagus to serve.