Trim the asparagus and cut each stalk diagonally into thirds.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.

Add the asparagus, then season with 1/4 teaspoon salt and black pepper.

Cook the asparagus for 5 to 7 minutes until lightly browned and still crisp.

Transfer the cooked asparagus to a mixing bowl and set it aside.

Heat a second skillet over medium-high heat and add 2 tablespoons olive oil.

Add the sliced leeks and season them with the remaining 1/4 teaspoon salt.

Cook the leeks for 2 to 3 minutes, then turn them over with tongs.

Cover the skillet and cook the leeks over medium heat for 4 to 5 minutes until charred and softened.

Move the leeks to the cutting board and let them cool briefly.

Combine the panko breadcrumbs, Parmesan cheese, walnuts, parsley, a pinch of salt, and black pepper in a mixing bowl.

Toss the crumble mixture until evenly combined and set it aside.

Chop the cooled leeks into small pieces.

Add the chopped leeks to the asparagus, then drizzle with honey and lemon juice.

Season the vegetables with salt and black pepper, then toss them together.

Add the Parmesan walnut crumble to the asparagus mixture and toss gently.

Drizzle with additional olive oil and finish with lemon zest before serving.