Asparagus with zesty breadcrumbs
Ingredients
150 g breadcrumbs from 2 slices of stale sourdough with crusts removed
2 tbsp olive oil or butter
1 clove garlic, thinly sliced
1 red chilli, thinly sliced
Zest of one lemon
small bunch of parsley (and or tarragon, chives), finely chopped
good pinch of salt (and a little more for sprinkling)
1 kg medium asparagus spears (approximately 2 bunches)
At least one tablespoon of salted vegan butter (optional)
Instructions
1. First make the breadcrumbs.:
Heat a large frying pan on a medium to hight heat. Pour in a good tablespoon of olive oil or butter (or a mixture of the two) and when hot, add the breadcrumbs and a pinch of salt.
Toast in the oil until crispy and transfer to a bowl and toss through the lemon zest.
Heat the remaining tablespoon of olive in the same frying pan, add the sliced garlic and chilli and toast until the garlic is slightly browned and the chilli fragrant. Add these to the lemony breadcrumbs and stir in the chopped parsley (or herb mixture of choice). Season with a pinch of salt and put aside until ready to serve.
2. For the asparagus:
Bring a large shallow pan of water to a rapid boil and salt generously (a “3 finger pinch”).
Trim the asparagus spears by holding each end of the spear and gently bending until the tough end breaks off naturally.
Blanche for 2-3 minutes until vibrant bright green and tender but still with some crunch.
Drain immediately and run under cold water or refresh in an ice bath (bowl filled with ice and cold water).
Once cool, allow to drain and gently pat dry with a clean tea towel.
3. This dish can be served at room temperature or if you want, just before serving, quickly warm the asparagus in a frying pan or sauté pan that you are happy to serve in, tossing in a healthy knob of vegan butter and a good pinch of salt.
When ready to serve (either straight out of the pan or on your plate of choice) sprinkle with a generous couple of handfuls of breadcrumbs.