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Asparagus with crunchy gremolata crumbs

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 2 slices stale country-style bread (such as sourdough), crusts removed
  • 2 garlic cloves, crushed
  • 1 tablespoon finely grated lemon zest, plus rind of 1 lemon zested
  • 2 tablespoons finely chopped flat-leaf parsley leaves
  • 5 bunches (about 900g) asparagus, woody ends trimmed
  • 1/4 cup (60ml) olive oil
  • Lemon wedges, to serve


  • 1
    Preheat the oven to 180C.
  • 2
    To 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.
  • 3
    Line 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.
  • 4
    Bake for 20-25 minutes until the asparagus is tender and the gremolata crumbs are golden.
  • 5
    Transfer 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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