Combine cubed bread, Italian seasoning, salt, pepper, and extra virgin olive oil in a large bowl. Toss to combine. Transfer to a baking pan. Bake at 350°F (180°C) for about 10 minutes or until breadcrumbs are crisp and golden.
Boil fettuccine in lightly salted water until al dente, about 11 to 13 minutes or according to packaging instructions.
In a large pan, heat olive oil. Cook garlic for one minute over medium heat. Add asparagus and continue to cook for about 3 minutes.
Drain pasta, reserving ½ cup (120ml) liquid. Add pasta, salt, pepper, lemon juice, and reserved liquid to the pan. Toss to coat pasta with sauce.
Stir in lemon zest and parsley. Turn off heat.
Dish onto plates. Sprinkle with breadcrumbs and serve immediately.