Asparagus with basil and citrus gremolata

Asparagus with basil and citrus gremolata recipe

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Enjoy the best of British with delicious seasonal asparagus, drizzled with vibrant basil and citrus gremolata. A light and tangy vegetarian dish that makes a wonderful starter or flavoursome side. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 143 calories / serving

Ingredients

  • 50g (2oz) day-old sourdough or ciabatta bread, torn
  • 3 tbsp extra-virgin olive oil
  • 1 clementine or 1 small orange, fnely zested
  • 1/2 lemon, finely zested and juiced
  • handful fresh basil, chopped
  • 2 x 250g bundles asparagus, white ends trimmed

Each serving contains

  • Energy

    595kj
    143kcal
    7%
  • Fat

    9g 13%
  • Saturates

    1g 7%
  • Sugars

    3g 3%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 9.3g Protein 4.7g Fibre 3.6g

Method

  1. Blitz the bread to rough crumbs in a food processor. Set aside.
  2. To make the gremolata, heat 2 tbsp of the olive oil in a frying pan over a low-medium heat. Fry the breadcrumbs for 3-4 minutes, stirring frequently, until golden and crisp. Add the citrus zests and season well with salt and freshly ground black pepper. Fry for about 30 seconds, remove from the heat, then stir in the chopped basil.
  3. Steam the asparagus for 3-4 minutes, until just tender. Transfer to a serving platter. Scatter over the gremolata and drizzle with 2 tbsp lemon juice and the remaining olive oil.

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