Roasted Asparagus with Basil Gremolata

INGREDIENTS
1 bunch asparagus, ends snapped off
2 tablespoons of olive oil
1 small lemon
1 small shallot, minced
4 large basil leaves, chopped
About a cup of crustless, day-old bread pieces
Salt and pepper to taste

DIRECTIONS
Preheat the oven to 400 degrees. Place the asparagus on a baking sheet and toss with a tablespoon of the olive oil, a large pinch of salt, and some freshly ground black pepper. Place in the oven on the center rack, and roast for 15-20 minutes, giving the asparagus a toss once or twice while they are cooking.  Meanwhile, take the bread pieces and put them in a blender or food processor and give them a few whirls until they turn into coarse, small crumbs. Set aside.  In a small skillet, heat the remaining tablespoon of olive oil over medium heat and add the shallots, sauteing until they are starting to brown, about 2-3 minutes. Add the bread, and stirring constantly, cook until the bread turns golden and toasts a bit. Remove from the heat and place in a bowl. Add the basil and the zest from the whole lemon to it. Season to taste with salt and stir together thoroughly.  When the asparagus is ready, place it in a serving dish and squeeze the juice from half a lemon over it. Spoon the gremolata over the top and serve.