In small mixing bowl add mayo, chili crisp, grated garlic, pinch of salt and pepper, 1 tsp olive oil as well as juice and zest of 1/2 lemon. Mix well and set aside.

Heat large skillet over medium heat. Cut ends of asparagus off. Add olive oil to pan and add asparagus. Season with salt and pepper.

Sauté asparagus for 2-3 minutes depending on thickness. Don't overcook. Remove and place on wire rack.

To same skillet add olive oil, breadcrumbs and pinch of salt and pepper. Mix continuously until it becomes golden brown and remove from heat.

Add aioli to plate and spread across evenly. Top with asparagus, breadcrumbs and shallots.