Asparagus with lemon crumbs
This healthy vegetarian dish makes a delectable starter, side or salad ingredient. The asparagus season runs from about May to June and asparagus is best eaten fresh – within the first day or two of arrival in your veg box.
Ingredients
- 2 slices of wholemeal bread, crusts removed
- 1 garlic clove
- 1 tsp salt
- 1 tsp thyme leaves
- ½ tsp rosemary leaves, chopped
- zest and juice of 1 lemon
- 1 tbsp olive oil
- 1 bunch asparagus, trimmed
- 50g butter, cut into cubes
- 50g Parmesan, grated
Method
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Step 1
Preheat oven to 260°C/Gas 10.
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Step 2
To prepare the asparagus, wash and exert gentle pressure at the bottom of each spear until it snaps/breaks where it is tender.
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Step 3
Put the bread, garlic, salt, herbs, lemon zest and olive oil in a food processor and whizz until breadcrumbs form. Scatter the crumbs on a shallow tray and bake in the oven until golden brown.
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Step 4
Blanch the asparagus for 4-6 minutes. Then put the lemon juice in a small pan and whisk in the butter over a medium heat. Remove from the heat when the butter has melted.
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Step 5
Place the asparagus spears on plates, sprinkle with breadcrumbs and Parmesan. Drizzle with the lemon butter and serve.
