Asparagus with Crunchy Lemon-Herbed Almond Crumbs

Add this Asparagus with Crunchy Lemon-Herbed Almond Crumbs to your Summer feast.


  • 750g asparagus, trimmed
  • 160g fresh sourdough, cubed (crusts removed)
  • ½ cup whole almonds, or hazelnuts
  • 3 tbsp Salute olive oil
  • 1 tsp lemon zest
  • ½ tsp flakey Nordur salt, (pref licorice)
  • Pepper ¼ cup parsley
  • 2 tbsps Phillippa’s Dijon & Red Wine Vinaigrette


Using a food processor, chop and blend bread, almonds, salt, zest, pepper and herbs. Mix with 2 tbsp olive oil. Spread on a large tray.

In a separate tray toss asparagus in remaining oil and a little salt. Bake for 12-15 mins until asparagus is still green and firm, and crumbs are toasted and golden.

Stir both trays halfway during baking.

Arrange asparagus on a platter and sprinkle the crumbs over the top. Drizzle with vinaigrette and serve.

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