Sole with Savory Bread Crumb Topping and Roasted Asparagus - Ellie Krieger

Ingredients

• 1 bunch asparagus (about 1 pound)
• 4 teaspoons olive oil
• ½ teaspoon salt
• 1 medium clove garlic
• 2 slices whole-wheat sandwich bread
• 1 ½ teaspoons unsalted butter
• 1 medium lemon
• ½ teaspoon dried oregano
• 4 sole fillets or other thin, flaky white fish (6 ounces each)
• 2 tablespoons fresh Italian parsley leaves