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Asparagus with lemon crumbs recipe image

Print 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.


  • 2 slices of wholemeal bread, crusts removed
  • 1 garlic clove
  • 1 tsp salt
  • 1 tsp thyme leaves
  • ½ tsp rosemary leaves, chopped
  • Zest & juice of 1 lemon
  • 1 tbsp olive oil
  • 1 bunch asparagus, trimmed
  • 50g butter, cut into cubes
  • 50g Parmesan, grated


  1. Preheat oven to 260°C/Gas 10.
  2. To prepare the asparagus, wash and exert gentle pressure at the bottom of each spear until it snaps/breaks where it is tender.
  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.
  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.
  5. Place the asparagus spears on plates, sprinkle with breadcrumbs and Parmesan. Drizzle with the lemon butter and serve.
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