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Charred Asparagus with Buttery Breadcrumbs
Three cheers for asparagus spears! Our favourite spring veg make a sesational side for your Easter lunch, smokily charred and then topped with buttery breadcrumbs for crunch.
Ingredients
- 50g butter
- 50g breadcrumbs
- 400g asparagus
Prep: 5 mins | Cook: 10 mins
Method
1. Place a large frying pan on a medium heat. Add the butter to the pan and swirl it round to melt it. Tip in the breadcrumbs and season with a pinch of salt and pepper. Fry, stirring, for 2-3 mins till the breadcrumbs are golden brown. Scoop into a bowl and set aside till you're ready to serve the asparagus.
2. Snap the woody ends off the asparagus – just bend the spears and they will snap in the right place. Discard the woody ends.
3. Pour 1 tbsp olive oil into the frying pan and warm over a high heat. Slide in the asparagus and cook for 4-5 mins, turning once or twice, till tender and slightly charred. Scoop the asparagus onto a serving plate and scatter over the buttery breadcrumbs to serve.
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