appetite magazine
BBQ asparagus with gremolata
 
 
Serves: 4
Ingredients
  • 2 bundles British asparagus, trimmed
  • zest of 1 unwaxed lemon
  • juice ½ lemon
  • 2 tbsp flat leaf parsley very finely chopped
  • 1 clove garlic crushed, plus 1 clove garlic whole
  • salt and pepper for seasoning
  • 50g fresh breadcrumbs
  • rapeseed oil
Method
  1. Coat asparagus with a little oil, cook on the BBQ for 4-5 mins turning until cooked but retaining some bite. For the gremolata, mix lemon juice and zest with flat leaf parsley and garlic and season with salt and pepper. Heat some oil in a frying pan with a clove garlic. Add breadcrumbs and cook until golden. Place breadcrumbs on kitchen paper to remove excess oil, remove garlic and season with salt and pepper. Toss asparagus through gremolata and sprinkle over breadcrumbs before serving. (recipe: www.british-asparagus.co.uk)
Recipe by appetite magazine at https://www.appetitemag.co.uk/bbq-asparagus-with-gremolata/