This very simple asparagus side still allows the asparagus to shine, but gets an added boost of flavour from crispy breadcrumbs
flavoured with anchovies and lemon. The breadcrumb mixture can be prepared in advance and scattered over the asparagus just prior to serving
Asparagus with Lemony Breadcrumbs
1kg asparagus, trimmed
4 anchovy fillets, finely chopped
2 garlic cloves, finely chopped
1 cup panko breadcrumbs
1 tbsp chopped flat-leaf parsley
1 lemon, zest grated and fruit reserved
1 For the breadcrumbs, place ¼ cup oil and anchovies in frying pan over a medium heat, bring to simmering and cook, stirring, for 3-4 minutes or until anchovies dissolve. Add garlic and cook for 1 minute, taking care not to burn. Add breadcrumbs and cook, stirring, for 3-4 minutes or until crumbs are crispy. Remove pan from heat, add parsley and lemon zest and toss to combine.
2 Meanwhile, boil, steam or microwave asparagus until tender.
3 To serve, pile asparagus on a serving platter, squeeze over lemon juice, season with a good grind of black pepper and scatter with Lemony Breadcrumbs.
Where did the ingredients for this dish come from:
Asparagus, parsley: JJ’s Organics – Napier; Garlic: Krismaw
Gardens – Hastings; Olive oil: The Village Press – Hastings; From the garden: lemons; Store Cupboard Ingredients: black pepper,
anchovies, panko breadcrumbs.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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