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Ingredients
- 50 g (1 3/4 oz) butter
- 80 g (2 3/4 oz/1 cup) coarse fresh white breadcrumbs
- 3 tablespoons chopped flat-leaf (Italian) parsley
- 2 garliccloves, very finely chopped
- 3 teaspoons very finely chopped lemon zest
- 400 g (14 oz) asparagus, trimmed
- 1½ tablespoons extra virgin olive oil
Method
1. Melt the butter in a heavy-based frying pan over high heat. Add the breadcrumbs and stir with a wooden spoon until the crumbs are golden and crisp. Remove to a plate to cool slightly.
2. In a bowl, mix together the parsley, garlic and lemon zest. Add the breadcrumbs and season to taste with freshly ground black pepper.
3. Bring a large, wide saucepan of water to the boil. Add the asparagus and cook for 2-3 minutes, or until just tender when pierced with a fine skewer. Drain well and arrange on a warmed serving plate. Drizzle with the olive oil, sprinkle the gremolata over the top and serve immediately.
