Asparagus with vinaigrette and toasted herby breadcrumbPosted on: 01 April 2015 by 50connect editorial
Treat yourself to some early season British asparagus this Easter weekend with this simple vinaigrette and toasted breadcrumb coated starter.
Asparagus is a springtime treasure that is easily adaptable as the focal point of a recipe or as a no-fuss ingredient. This simple starter is great for groups but is equally good as an indulgent lunchtime treat for one.
Preparation: 10 minutes
Cooking: 10 minutes
For the dressing
- 1 tsp Dijon mustard
- 2 anchovies, finely sliced
- 1 tbsp sherry or red wine vinegar
- Maldon sea salt and freshly ground black pepper
- 3 tbsp really good extra virgin olive oil
For the asparagus
- 2 tbsp olive oil
- 100g fresh white breadcrumbs
- 3 tbsp of mixed fresh herbs, finely chopped (mint, parsley and chervil)
- 1 bundle (approx. 250g) British asparagus
To make the dressing, place all the ingredients in a small bowl and with a small sauce whisk, whisk together until they have come together and are emulsified.
To make the breadcrumbs, heat the oil in a small frying pan, then over a low to medium heat toast the bread crumbs until golden. Remove from the heat and leave to cool and drain on some kitchen paper. When cool mix through the herbs.
Bring a pan of salted water to the boil, then poach the British asparagus for 1-2 minutes or until softened but still with some ’bite’. Drain and transfer to a large serving plate. Drizzle with dressing, then top with the breadcrumbs to serve.
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