Ingredients
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2 slices stale country-style bread (such as sourdough), crusts removed
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2 garlic cloves, crushed
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1 tablespoon finely grated lemon zest, plus rind of 1 lemon zested
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2 tablespoons finely chopped flat-leaf parsley leaves
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5 bunches (about 900g) asparagus, woody ends trimmed
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1/4 cup (60ml) olive oil
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Lemon wedges, to serve
Method
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1Preheat the oven to 180C.
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2To make the gremolata crumbs, whiz the bread in a food processor to coarse crumbs. Place in a bowl and stir in the garlic, lemon zest, parsley, some sea salt and freshly ground black pepper. Set the mixture aside.
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3Line a tray with baking paper. Arrange the asparagus on the tray in a single layer, drizzle with half the olive oil, then toss well to coat. Scatter the gremolata crumb mixture over the asparagus and drizzle with the remaining olive oil.
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4Bake for 20-25 minutes until the asparagus is tender and the gremolata crumbs are golden.
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5Transfer the asparagus and gremolata crumbs to serving plates, scatter over the strips of lemon zest, then serve the asparagus warm with some lemon wedges to squeeze over.
Source: taste.com.au
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