Preheat the oven to 350°F. Spray a 9 x 13 baking dish with cooking spray and set aside.
On the stove top saute the sliced green onions and garlic with 2 Tbsp of butter for 2-3 minutes until they soften. Season with salt and black pepper to your taste. Remove from the stove. Slice the asparagus into 1 inch pieces.
Cook the penne pasta in salted water per the package directions until al dente. Drain well. Add to a large mixing bowl with the remaining ingredients reserving 1/2 cup of shredded provolone for the top.
Stir well, then pour into the prepared baking dish.
To make the breadcrumbs, pulse two slices of bread in a food processor. Add the parsley, Parmesan cheese and garlic salt. [Alternative crumb topping, 1 cup Italian flavored crackers crushed and tossed with 1 Tbsp of melted butter.]
Toss the crumbs with the melted butter. Sprinkle on top of the filling.
Bake for 35 minutes until bubbly and the topping is golden.