Asparagus with Crunchy Gremolata Crumbs

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A delicious and fresh-as-spring side or starter, this classic Italian garnish together with a toasted crumb topping and truffle oil gives those blanched green asparagus a burst of flavours and lifts this spring veggie to a whole new level.

Gremolata is a chopped herb condiment classically made of parsley, garlic and lemon zest. It is a traditional accompaniment for veal, fish and also excellent sprinkled over pasta.

1 Wholegrain spelt bread roll, crust removed 2 Garlic cloves, crushed 1 tbsp Finely grated lemon zest 2 tbsp Finely chopped flat-leaf parsley leaves Sea salt and freshly ground black pepper 600 g Green asparagus, trimmed 2 tbsp Truffle oil Rind of 1 lemon zested into strips to garnish Lemon wedges to serve

1. Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with one tablespoon of the truffle oil, then toss well to coat.
2. While asparagus cooks, make the gremolata crumbs. Whiz the bread in a food processor to coarse crumbs. Dry toast the breadcrumbs in a small frying pan over a medium heat until golden and crisp.
3. Place in a bowl and stir in the garlic, lemon zest, parsley, some sea salt, and freshly ground black pepper. Set the mixture aside.
4. Sprinkle the gremolata crumbs liberally over the asparagus with the remaining truffle oil. Scatter over the strips of lemon zest and lemon wedges at side. Serve immediately.

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