Emily Scott’s roast asparagus with hazelnuts and sourdough crumbs

Method

1. Heat the oven to 180°C fan/gas 6. Put the hazelnuts on a baking sheet and roast for 6-8 minutes until lightly toasted. Remove from the oven and wrap in a clean tea towel. Rub to remove the skins (don’t worry about any that don’t come off – they add texture and colour) and allow to cool before roughly crushing with a pestle and mortar.
2. Heat half the olive oil in a large frying pan over a medium-high heat. Add the breadcrumbs, marjoram/oregano, garlic and a few pinches of salt and cook for 4-5 minutes until lightly golden. Set aside.
3. Arrange the asparagus on a baking sheet lined with baking paper. Drizzle with a little of the oil, season with salt and pepper, then bake for 10 minutes or until lightly browned and tender. Transfer to a large serving platter and sprinkle with the sourdough crumbs, crushed hazelnuts, lemon zest and edible flowers (if using).
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4. Mix the lemon juice with the remaining oil and a pinch of salt and pepper, then drizzle over the asparagus to serve.