Chargrilled asparagus with parmesan and breadcrumbs

Name: Chargrilled asparagus with parmesan and breadcrumbs
Prep time: 5 min
Cook time: 10 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 20g butter; 50g fresh breadcrumbs; Grated zest of 1 lemon; 2 tbsp unsalted nonpareille capers, drained and rinsed; 250g asparagus bunch, woody ends snapped off, brushed with a little oil; 20g Parmesan shavings

Easy
June 2011

Easy
June 2011

Serves 4
Takes 15 minutes to make

Serve this tender, zesty, chargrilled asparagus recipe as a side dish – alongside barbecued lamb or roast chicken would work well – or as a starter for a spring menu.

Nutrition: per serving

Calories: 146kcals
Fat: 9g (4g saturated)
Protein: 5.1g
Carbohydrates: 11.6g (1.5g sugar)
Fibre: 1.8g
Salt: 0.7g

Nutrition: per serving

Calories: 146kcals
Fat: 9g (4g saturated)
Protein: 5.1g
Carbohydrates: 11.6g (1.5g sugar)
Fibre: 1.8g
Salt: 0.7g

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Ingredients

20g butter
50g fresh breadcrumbs
Grated zest of 1 lemon
2 tbsp unsalted nonpareille capers, drained and rinsed
250g asparagus bunch, woody ends snapped off, brushed with a little oil
20g Parmesan shavings

20g butter
50g fresh breadcrumbs
Grated zest of 1 lemon
2 tbsp unsalted nonpareille capers, drained and rinsed
250g asparagus bunch, woody ends snapped off, brushed with a little oil
20g Parmesan shavings

Method

Melt the butter in a non-stick pan over a medium heat. Add the breadcrumbs and fry until crisp. Stir in the lemon zest and capers, then season well.
Meanwhile, heat a griddle over a high heat and cook the asparagus for 4-5 minutes until tender.
Serve the chargrilled asparagus topped with the zesty breadcrumbs and Parmesan shavings.

Method

Melt the butter in a non-stick pan over a medium heat. Add the breadcrumbs and fry until crisp. Stir in the lemon zest and capers, then season well.
Meanwhile, heat a griddle over a high heat and cook the asparagus for 4-5 minutes until tender.
Serve the chargrilled asparagus topped with the zesty breadcrumbs and Parmesan shavings.

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Reviews

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Vivien Taylor says:
30th May 2015 at 1:09 pm
I love this recipe because it is simple and delicious and the flavours can be appreciated and enjoyed. It is also something to look forward to each May, as the British asparagus season is so short.
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