Page title and description

Asparagus with lemon crumbs
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
Prep time:
15 min
PT15M
Cooking time:
15 min
PT15M
-
Step 1
Preheat oven to 260°C/Gas 10. -
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. -
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. -
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. -
Step 5
Place the asparagus spears on plates, sprinkle with breadcrumbs and Parmesan. Drizzle with the lemon butter and serve.