Asparagus with Lemon Crumbs

[tielan]

2 slices wholemeal bread
1 garlic clove
1 tsp sea salt
1 tsp thyme leaves
1/2 tsp roughly chopped rosemary leaves
1 organic lemon, zested and juiced
1 tbsp olive oil
465g (3 bunches) asparagus, trimmed
50g unsalted butter, cilled and cut into cubes
40g parmesan cheese, finely grated

Preheat oven to 200C. Remove the crusts and put bread into food processor with garlic, sea salt, thyme, rosemary, lmemon zest and olive oil. Process until breadcrumbs form. Scatter the crumbs on a shallow tray and bake in the oven until golden brown.
Blanch the asparagus until it's bright green, then drain and refresh in cold water. Put the lemon juice into a small saucepan over a medium heat and whisk in the cold butter. Remove from the heat when the butter is melted.
Divide the asparagus between four small plate and sprinkle with the breadcrumbs and parmesan. Drizzle with the warm lemon sauce and serve immediately. (Serves 4 as a starter.)



Picture is with the PB&J BBQ Ribs I posted about a week ago.

notes, thoughts, changes: A little more elaborate than I'd bother with for asparagus. Fry-steaming them with butter and a squeeze of lemon does quite okay, although the breadcrumb texture crunch was nice.