- 2 Large handfuls of asparagus, ends removed
- Olive Oil
- 1 Lemon, rind off
- 150g of parmesan
For the crumb
- 4 thick slices of stale sourdough (any other bread will do)
- 5 anchovy fillets, finely diced
- 3 garlic cloves
- The rind of one lemon
- 2tsp of capers
- 1tsp of honey
- Olive Oil
- Heat your oven to 200 degrees fan. Start with the crumb- Pulse the sourdough in a blender until it breaks down but remains chunky, add the garlic cloves and repeat the process (refer to the images for size of crumb).
- Heat a large glug of oil in a pan over a low-medium heat, add the anchovies and melt for roughly 5 minutes.
- Once melted, add coarse breadcrumbs to the pan of anchovies along with the capers, lemon rind and honey- combine well. You want the breadcrumbs to be well coated but not dripping in oil. If you have added too much oil, run them through a sieve or damp with kitchen towel. Season to taste with salt and pepper.
- Roast in the oven for 5 minutes, then stir and replace for another 6 minutes. You might need to leave them in for a little longer depending on the heat of your oven. Remove once they are golden brown - they will harden up a bit once they cool down so don't worry if they feel a little soft initially.
- Right, onto the asparagus... Lay the asparagus down on a baking tray, drizzle with 3 tbsp of olive oil and toss. Season with salt and pepper and roast in the oven for 8 minutes (or slightly less depending on the strength of your oven),
- Remove from the oven, scatter over the parmesan and replace in the over for another 2 minutes (or until the cheese starts to melt).
- To serve, top with breadcrumbs, add the final rind from one lemon, another drizzle of olive oil and season to taste.