Place day-old bread in the food processor and pulse until fine.

In a large pan over medium heat, add the oil. When hot, add the crumbs and the salt. Toast slowly, on medium or low heat, stirring occasionally, until crumbs are golden brown. Let cool slightly.

Place the pistachios in the same pan over low heat. Remove them from the heat when they smell and look toasty.

Slice the asparagus thinly on the bias.

In a large bowl, combine the toasted bread crumbs, toasted pistachios, grated Parmigiano Reggiano, red pepper flakes, salt and pepper, to taste, lemon zest, and lemon juice. Stir to combine. Add the asparagus and toss.

Drizzle on the 1/4 cup olive oil. Toss to combine. Taste and adjust the flavors, if necessary.

Transfer to a serving platter.