Ingredients
- 2 slices of bread, crust removed and coarsely chopped or torn
- 1 garlic clove, minced
- 1 teaspoon coarse sea salt
- 1 small handful fresh parsley, plus more to garnish
- finely grated zest of 1 small organic lemon
- 1 tablespoon extra-virgin olive oil
- 700 g white asparagus, peeled and trimmed (more if desired)
- 50 g butter
- juice of 1 small organic lemon
- freshly grated Parmesan, to taste
Instructions
- Preheat oven to 480°F / 250°C and line a baking tray with parchment paper.
- Put the bread, garlic, salt, parsley, lemon zest and olive oil in a food processor and process until breadcrumbs form. Scatter the crumbs on the prepared baking tray. Bake in the middle of the oven until golden brown. Watch carefully, this only takes a few minutes!! Remove and set aside.
- Blanch or steam the asparagus — according to preferred doneness. I like my asparagus so that it is still firm in the middle, although many like it cooked through. So anywhere from 8-15 minutes depending on preference.
- Meanwhile, add the butter and lemon juice to a small pan and whisk over medium heat. Remove from the heat when the butter has melted.
- Place the asparagus spears on plates, sprinkle with breadcrumbs and parmesan. Drizzle with the lemon butter, garnish with a little fresh parsley and serve. Enjoy!
Nutrition
Notes
- To prepare the asparagus, peel and then apply gentle pressure at the bottom of each spear until it snaps/breaks where it is tender.
- To steam the asparagus you can either use a steamer basket in a large pot, or a special asparagus steamer.
- I use my favourite coarse sea salt (Marisol Flor de Sal) for the breadcrumbs. It can be found online.