Heat oven to 425°F and arrange a rack in the top third.

To make the dressing, combine jalapeño, garlic, lime juice, agave syrup, salt, and pepper in a medium bowl. Whisk in the olive oil in a slow stream until completely incorporated. Taste and add more salt if needed.

To make the breadcrumbs, heat the oil in a medium frying pan over medium-high heat. Add the breadcrumbs and toss in the oil. Season with salt and pepper.

Fry the breadcrumbs until crisp and toasted, about 5 minutes. Add the garlic, stir to combine and remove from heat.

Wash and dry the asparagus thoroughly and place on a baking sheet. Drizzle with the oil and season with salt and pepper. Arrange in a single layer.

Roast in the oven until just tender, about 5-6 minutes. Remove from the oven and transfer to a serving dish. Sprinkle the breadcrumbs over the top and drizzle with the dressing. Serve immediately