For Salad Pan-fry garlic in olive oil in small saute pan on medium heat 45 seconds, stirring frequently. Remove garlic from pan; season with half the salt and pepper. Reserve oil; cool completely.
Cut asparagus into thirds. Then slice each piece, except tops, in half lengthwise. Combine kale, asparagus and garlic; refrigerate until ready to use. When ready to serve, toss mixture with reserved oil and remaining half of salt and pepper. Top with lemon zest and juice.
For RITZ Parmesan Crisp Place a 3-inch ring on parchment paper-lined baking sheet. Fill with cheese. Top with cracker crumbs.
Bake in 400°F standard oven 6 to 7 min. or until cheese is completely melted and edges start to turn deep golden brown. Remove from oven. Let cool in ring on pan on wire rack. When ready to serve salad, stand crisp up against greens.