baby asparagus with garlic oregano crumbs

  • ⅓ cup (80ml) extra virgin olive oil
  • 2 cups (140g) fresh sourdough breadcrumbs
  • ½ cup oregano leaves
  • 2 cloves garlic, crushed
  • sea salt and cracked black pepper
  • ⅓ cup (25g) flaked almonds
  • 600g baby asparagus (4 bunches)+, trimmed
  • 1 tablespoon shredded lemon rind 
  • 1 tablespoon lemon juice
  1. Heat half the oil in a large non-stick frying pan over high heat. Add the breadcrumbs, oregano, garlic, salt and pepper and cook, stirring, for
    4–5 minutes or until lightly golden. 
  2. Add the almond and cook for a further 2–3 minutes or until the almond is toasted and the crumbs are crisp. Transfer to a small bowl and set aside. 
  3. While the breadcrumbs are cooking, cook the asparagus in a large saucepan of salted boiling water for 2 minutes or until tender. Drain well, place on a large serving platter, and sprinkle over the garlic oregano crumbs and lemon rind. 
  4. Place the lemon juice, salt, pepper and remaining oil in a small bowl, whisk to combine and drizzle over the asparagus to serve. Serves 6–8.

+ If you can’t find baby asparagus, use
3 bunches of regular asparagus. 

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