Perfectly cooked asparagus is bright green and crisp-tender. When it's undercooked, it's stiff; overcooked, mushy.
In a medium skillet, toast breadcrumbs with melted butter over medium heat until golden. Remove; stir in parsley, 1/8 teaspoon salt, and a pinch of pepper.
Cook asparagus in boiling salted water until tender, 5 to 8 minutes. Drain; top with breadcrumbs.
